I try to make these every Sunday, so we have breakfast ready to go during the week. It started out with a recipe from The Biggest Loser, but I’ve made it so many times now that I’ve diverged from the source and made it my own. Below is what I usually make, but it counts as doubling the original recipe. It makes 36 cups, which is enough for Jen to have 3 and me to have 4 every day of the work week.
Directions Brown the sausage in a large pan. While that’s cooking, or beforehand, preheat the oven to 350°, and chop the onion, pepper, and mushrooms. Once cooked, drain the sausage and set aside. Now sautee the vegetables (and fungi) in the same pan. Put all of your eggs and milk into a large bowl, and whisk to combine, breaking up all the yolks. Once the vegetables are cooked through and tender, combine all of the ingredients in the large bowl and stir together. Spoon the mixture into greased muffin tins, and bake for ~20 minutes. Refrigerate, then microwave and serve with hot sauce.Egg Cups
Ingredients
Skit Skat Skoodle Doot 
This is such a good recipe and so convenient to make ahead of time like you are doing!
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These are such an awesome breakfast (or any meal) food. I like using a mini-muffin pan and call them Mini Frittatas not Egg Cups—because: tinier and cuter that way! ahaha 🙂 Recipe courtesy Giada’s Everyday Italian show on Food Network at http://www.foodnetwork.com/videos/mini-frittata-0133547.html
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The original name for these was frittata as well…not sure why that didn’t stick with us, we just went with egg cups.
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I’ve heard it both ways 😉
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