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I’m always on the lookout for recipes I can make ahead to make meals easier. I’m also currently modifying my diet to try to avoid dairy and gluten, so that requires some creative thinking. A lot of breakfast recipes, especially ones that involve eggs, include cheese. I love cheese as much as the next person, but I wanted to make something that was still full of flavor. I had an opened jar of pesto in the fridge and decided to try that. Now, a lot of pesto does contain cheese, but this kind is dairy free! However, if you’re not avoiding dairy, you could still use this.
Egg whites have become a favorite of mine because I can get a really good deal on them at Costco and they’re safe to eat raw in smoothies. They also make recipes like this a lot easier! If you don’t have egg whites already in a container, you can simply separate egg whites from yolks and use the yolks for something else. Without further ado, here is the delicious sausage pesto egg white cups recipe!
Sausage Pesto Egg White Cups Recipe
Preheat the oven to 400 to get started.
Spray a muffin tin. I love these silicone ones because they clean so easily, especially when cooking with eggs!
Brown your sausage and spinach together. This is an entire bag of spinach but it will eventually cook down!
Once it’s all cooked, drain the excess moisture.
Stir in the pesto and get your egg whites ready!
I put the sausage mixture in the cups first, then poured egg whites mixed with salt and pepper over the top. If you did want to add cheese, you could sprinkle it on top.
Bake for about 20 minutes or until the eggs are fully cooked!
I ate three of these as one serving, so it made a total of 4 servings. You could freeze them if you wanted, or just portion in the fridge for several days of easy meals!
Ingredients
- 1 lb breakfast sausage (chicken, turkey, or pork)
- 1 bag baby spinach
- 1/4 cup pesto
- 1 cup egg whites
- salt and pepper
Directions
- Preheat the oven to 400 degrees.
- Brown the sausage in a medium size skillet. As it gets closer to being browned, add the entire bag of spinach.
- Drain any excess moisture.
- Stir in the pesto.
- Whisk together the egg whites and add salt and pepper.
- Spray a 12-cup muffin tin with cooking spray.
- Divide the sausage/spinach pesto mixture evenly in the muffin cups.
- Pour the egg whites into the cups until each one is about 3/4 full.
- Bake for 20 minutes or until the cups are fully cooked in the middle.
