Breakfast Sandwich Cups

Watch the video recipe here.

Prep: 15 minutes • Bake: 15 minutes • Serves: 12


  •             Nonstick cooking spray
  • 12        large eggs
  • 2          teaspoons Dijon mustard
  • ½         teaspoon salt
  • ¼         teaspoon ground black pepper
  • 6          English muffins, split
  • ¼         cup unsalted butter, melted
  • ½         cup packed baby spinach leaves
  • ½         cup shredded Gouda cheese
  •              Hot sauce (optional)


  1. Preheat oven to 350°F. Spray 12 standard muffin cups with nonstick cooking spray. In medium bowl, whisk eggs, mustard, salt and pepper.
  2. On work surface, with rolling pin, roll muffin halves until thin and flexible; line muffin cups with muffin halves and brush with butter. Divide spinach and egg mixture into cups; sprinkle with cheese. Bake 15 minutes or until internal temperature reaches 160°F; let cool. Wrap cups individually in plastic wrap; freeze in freezer-safe zip-top plastic bag. Makes 12 cups.
  3. To reheat, wrap 1 breakfast cup with damp paper towel; cook in microwave oven on high 1 minute or until heated through. Serve with hot sauce, if desired.


Approximate nutritional values per serving (1 cup): 201 Calories, 12g Fat (5g Saturated), 202mg Cholesterol, 318mg Sodium, 14g Carbohydrates, 0g Fiber, 1g Sugars, 1g Added Sugar, 10g Protein

Chef Tip

To reheat in toaster oven: Cook cups directly on oven rack at 400° for 15 to 20 minutes or until heated through and internal temperature reaches 160°F.