The Easiest Christmas Morning Breakfast (Make-Ahead Egg Cups)

Christmas morning should be spent opening gifts and being with family, not standing over a stove flipping omelets.

We love this recipe because it highlights the simple flavor of pasture-raised pork, but it gets the work done day (or two) in advance. Whether you like a spicy kick with our Chorizo or a classic holiday flavor with our Maple or Sage Breakfast Sausage, these egg cups are flexible.

They are high-protein, use simple local ingredients, and reheat in minutes.

Ingredients

• 1 lb Tyner Pond Farm Sausage (Choose your adventure: Chorizo, Sage, or Maple)

• 12 Pasture-raised eggs

• Salt and pepper

• Shredded cheese (Cheddar, Swiss, or Pepper Jack)

• Optional: Diced onions or peppers (sauté them with the sausage)

Instructions

1. Preheat & Prep: Set your oven to 375°F. Grease a 12-cup muffin tin generously (butter or lard works best).

2. Brown the Meat: In a skillet, cook your sausage until browned and crumbled. If you are adding veggies, cook them now with the meat.

3. Build the Base: Spoon a generous layer of the cooked sausage into the bottom of each muffin cup.

4. The Egg (Two Ways):

   • Rustic Style (As pictured): Crack a whole egg directly over the sausage in each cup. This creates distinct layers of yolk and white.

   • Scramble Style (Best for Reheating): Whisk all 12 eggs in a bowl with a splash of milk or cream, then pour evenly into the cups. This yields a fluffier, mini-frittata texture that reheats very well.

5. Top & Bake: Sprinkle cheese on top. Bake for 15–20 minutes.

   • Note: Look for the whites to be set. If you did "Whole Eggs," the yolks will be firm (better for handheld eating).

6. Store or Serve: Let them cool, then store in an airtight container in the fridge for up to 3 days.

How to Reheat Pop them in the microwave for 30–45 seconds, or put them back in the oven/toaster oven at 350°F for 5 minutes until warm.

Shop Pasture-Raised Sausage

Frequently Asked Questions

Q: Which is better for making ahead: whole eggs or scrambled?

A: If you plan to eat them immediately, cracking a whole egg into the cup creates a nice rustic texture with distinct layers of white and yolk. However, if you are making these ahead of time to reheat later, we recommend the scrambled method. Scrambled eggs tend to reheat more evenly and stay fluffy, whereas a whole yolk can sometimes become rubbery when reheated in a microwave.

Q: How long do these last in the fridge?

A: You can store these in an airtight container in the refrigerator for 3 to 4 days. This makes them a reliable option for prepping breakfast before a busy holiday morning or a work week.

Q: Can I freeze them?

A: Yes. Allow the egg cups to cool completely, then wrap them individually or place them in a freezer-safe container. They will keep for up to 3 months. To reheat from frozen, wrap one in a damp paper towel and microwave for about 60–90 seconds.

Q: Which sausage variety works best?

a: It depends on the flavor profile you want.

• Chorizo: Adds a deep, spicy flavor and a reddish color to the eggs.

• Maple: Adds a hint of sweetness that pairs well with the savory egg.

• Breakfast: Provides a classic, savory breakfast taste. All of our loose sausages work well because the high quality of the pork provides enough fat to keep the egg cups moist without needing extra oil.

Q: Do I need to cook the vegetables first?

A: Yes. If you choose to add onions, peppers, or mushrooms, we recommend sautéing them with the sausage before adding them to the muffin tin. Raw vegetables release water when they bake, which can make the eggs soggy. Cooking them first removes that excess moisture.