When I made these, I didn’t think to take a picture of them. So I will have to take a picture when I make the next batch. Enjoy!

Eggs with Spinach and Sausage

This delicious sheet pan version of my egg cups is such an easy breakfast for a busy holiday morning.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12 Servings


  • 18 Large eggs
  • 1/4 Cup almond milk
  • 1 Teaspoon Granulated Garlic
  • 1 Teaspoon Granulated Onion
  • 1 Teaspoon salt
  • 1 Teaspoon black pepper
  • 1/4 Pound Loose Sausage Sweet Italian
  • 1 16 Ounce Bag Fresh Spinach Chopped
  • 1 Cup Sharp Cheddar Cheese Shredded
  • 3 Large Button Mushrooms Finely chopped


  • Preheat oven to 300 degrees F. Generously coat a large sheet pan with gluten-free cooking spray.
  • In a large frying pan, brown and crumble the sausage. Add in the chopped mushrooms and chopped spinach. Cook until spinach is wilted. Remove from frying pan, place in a bowl and put all in the freezer to chill. About 10 minutes.
  • In a large bowl, whisk together eggs, almond milk, granulated garlic, granulated onion, salt and pepper.
  • Add cooled sausage mixture to egg mixture and pour onto prepared sheet pan. Sprinkle evenly with the Cheddar cheese.
  • Bake at 300 degrees for 25 minutes, and egg mixture is set, rotating pan 180 degrees after 12 minutes, to ensure even cooking.
  • Cut into 12 squares and serve.


Like my egg cups, these can be made ahead of time and kept in the refrigerator for up to 3 days or in the freezer for up to 3 months. Just cut them into squares and wrap with plastic wrap. To reheat them remove the plastic wrap and place on a plate or paper towel and microwave on high for 30 to 60 seconds.