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!

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Eggs with Spinach and Sausage
This delicious sheet pan version of my egg cups is such an easy breakfast for a busy holiday morning.
Course Breakfast
Cuisine American
Prep Time 15 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Course Breakfast
Cuisine American
Prep Time 15 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Instructions
  1. Preheat oven to 300 degrees F. Generously coat a large sheet pan with gluten-free cooking spray.
  2. 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.
  3. In a large bowl, whisk together eggs, almond milk, granulated garlic, granulated onion, salt and pepper.
  4. Add cooled sausage mixture to egg mixture and pour onto prepared sheet pan. Sprinkle evenly with the Cheddar cheese.
  5. Bake at 300 degrees for 25 minutes, and egg mixture is set, rotating pan 180 degrees after 12 minutes, to ensure even cooking.
  6. Cut into 12 squares and serve.
Recipe Notes

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.

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