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Pinwheel Egg Cups with Italian Sausage, Bell Peppers, and Mozzarella Recipe

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4.2 from 30 reviews

These Pinwheel Egg Cups are a delicious and savory breakfast option featuring a flavorful blend of Italian sausage, bell peppers, and onions wrapped in low-carb tortillas and baked to golden perfection with a cheesy topping. Perfect for meal prep or a protein-packed morning treat.

  • Total Time: 45 minutes
  • Yield: 12 egg cups

Ingredients

Egg Mixture

  • 6 Large Eggs
  • 1 Cup Milk (of choice)
  • 2 Teaspoons Garlic Powder
  • ½ Teaspoon Kosher Salt
  • ½ Teaspoon Ground Black Pepper

Sausage Mixture

  • 1 Pound Mild Italian Sausage
  • 1 Red Bell Pepper, diced finely
  • 1 Green Bell Pepper, diced finely
  • ½ Yellow Onion, diced finely

Assembly

  • 4 Low Carb Tortillas
  • ¾ Cup Mozzarella Cheese

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Spray a muffin tin with cooking oil to prevent sticking.
  2. Prepare Tortillas: Roll each tortilla tightly into a cigar shape, trim the ends, and cut the center section into three equal pieces. Place each piece vertically into muffin tin slots until all 12 slots are filled, forming pinwheel bases.
  3. Cook Sausage Mixture: Heat a large skillet over medium heat. Add the mild Italian sausage and break it into small pieces with a spoon or masher. Cook until nearly browned.
  4. Add Vegetables: While sausage cooks, finely dice red bell pepper, green bell pepper, and yellow onion. Add these to the sausage in the skillet and cook together for an additional 2 minutes. Remove from heat and set aside.
  5. Prepare Egg Mixture: In a large bowl, crack 6 eggs and add 1 cup milk, 2 teaspoons garlic powder, ½ teaspoon kosher salt, and ½ teaspoon black pepper. Whisk thoroughly until smooth and fully combined.
  6. Assemble Egg Cups: Fill each tortilla-lined muffin slot about ¼ full with the egg mixture. Add a spoonful of the sausage and vegetable mixture on top, then cover with another small spoonful of egg mixture. Be cautious not to overfill to avoid spilling during baking.
  7. Add Cheese and Bake: Sprinkle shredded mozzarella cheese evenly over each egg cup. Bake in the preheated oven for 28-30 minutes until the egg cups are puffed up and golden brown on top. They may rise above the edge slightly but will settle as they cool.
  8. Cool and Serve: Remove egg cups from the oven and allow them to cool slightly before removing from the muffin tin. Enjoy warm as a hearty breakfast or snack.

Notes

  • Use any type of milk you prefer; whole, skim, or plant-based milk all work well.
  • To save time, finely dice vegetables ahead of cooking or use pre-chopped options.
  • Low-carb tortillas are recommended for a healthier twist, but regular tortillas can be substituted.
  • These egg cups freeze well. Store in airtight containers and reheat before serving.
  • Customize with other vegetables or cheeses of your choice for variation.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb

Find it online: https://flavorhug.com/pinwheel-egg-cups-with-italian-sausage-bell-peppers-and-mozzarella-recipe/