Tomato, Spinach, Sausage and Mozzarella Egg Cups

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"We're meal preppin' like a boss here at the BHK this year IG friends! πŸ™ŒπŸ» In partnership with my good friends at @TuttorossoTomatoes and @TheFeedfeed, I'm sharing these SUPER simple and totally dee-lish Sausage Tomato Spinach and Mozzarella Egg Cups.πŸ˜‹ These savory cups are perfect for your weekly meal prep and can be enjoyed for any meal of the day. You name it! I added @tuttorossotomatoes petite diced tomatoes with basil, garlic and oregano for that added flavor boost. I know when I use their tomato products that I'm making a meal for my family that's top quality. Quality we can see AND taste!"
-- @thebeachhousekitchen
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  • Recipe Card
Prep time 20mins
Cook time 35mins
Serves or Makes: 8

Recipe Card


  • 1 tablespoon olive oil
  • 8 ounces bulk pork breakfast sausage
  • 10 large eggs
  • 1 1/2 cups half and half
  • 1 teaspoon kosher salt
  • 2 cups French bread, cut into small cubes
  • 1 (14.5 ounce) can Tuttorosso Diced Tomatoes with Basil, Garlic and Oregano
  • 3 cups baby spinach, stems trimmed and roughly chopped
  • 1 (8 ounce) ball fresh mozzarella, cut into small cubes or ripped into small pieces
  • Parmesan cheese, optional, for sprinkling


  • Step 1

    Place oven rack in middle of oven and preheat oven to 350ΒΊF. Line a large baking sheet with parchment paper. Spray eight (8 ounce) ramekins with nonstick cooking spray. Place the ramekins on the prepared sheet.

  • Step 2

    Heat olive oil in a large skillet over medium-high heat. Add the sausage, breaking up with a spatula as it's cooking until no longer pink. Drain and set aside.

  • Step 3

    In a large bowl, whisk together eggs, half and half, salt and pepper until well blended.

  • Step 4

    To the egg mixture first add the french bread cubes pushing them down with the spatula to make sure they're all coated well with the egg mixture. Add the cooked sausage, tomatoes, chopped spinach and mozzarella. Mix until well combined. Evenly distribute the mixture into the prepared ramekins. Sprinkle with parmesan cheese, if desired. Bake for 30-35 minutes until egg cups are set, puffy and golden brown. Cool for 5 minutes before serving.

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