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Southwestern Egg Cups

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Servings: Makes 12 egg cups

Cook Time: 20 minutes

Prep Time: 15 minutes


You can refrigerate the cooked egg cups for up to 4 days, or freeze them for up to 2 months. To reheat from frozen, microwave at 60 percent power for 1 1/2 to 2 minutes, flipping halfway through.
1/2 tube precooked polenta (about 9 oz.), cut into 1/4"-thick rounds
6 oz. (2 to 3 links) cooked chicken sausage (any flavor), quartered lengthwise and diced small
1 small red bell pepper, chopped fine (1 cup)
1 cup baby spinach, chopped fine
1/2 cup shredded Monterey Jack cheese (optional)
8 large eggs
2 tsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper


1. Heat oven to 400 degrees. Generously coat a 12-cup muffin tin with cooking spray. Pat polenta rounds dry with a paper towel and set aside.
2. In a medium bowl, mix together sausage, bell pepper, spinach, and cheese (if using) until combined. Distribute half of mixture evenly among muffin cups, top with polenta rounds, and sprinkle remaining mixture evenly over polenta.
3. In now-empty bowl, whisk together eggs, oil, salt, and pepper, then pour evenly over sausage mixture. Bake until eggs are puffed and center is set, about 20 minutes; let cool slightly, then loosen edges of egg cups with a knife and remove from pan.
Source: Hannaford fresh Magazine, September - October 2016

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 12 egg cups
Base Nutrients
Calories 110 kcal (5%)
Calories from Fat 54 kcal (0%)
Total Fat 6 g (9%)
Saturated Fat 2 g (10%)
Cholesterol 140 mg (46%)
Sodium 310 mg (12%)
Total Carbohydrates 4 g (1%)
Dietary Fiber 1 g (4%)
Protein 8 g (13%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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