A Cozy and Delicious Breakfast: Egg-in-Bread Cups with Sausage and Berries
Hey there! If you’re like me and love breakfasts that feel special but don’t take forever to make, I’ve got a fantastic recipe for you. This egg-in-bread cups dish, paired with scrambled eggs, sausage links, and fresh berries, is one of my go-tos when I want something hearty, colorful, and super tasty.
It’s great for a weekend brunch or whenever you want to treat yourself to a little breakfast magic. Plus, it’s fun to make and even better to share. And don’t worry—I’ll walk you through each step with helpful tips and ideas.
Nutritional Benefits of This Breakfast
Aside from tasting amazing, this meal offers a great balance of nutrients. The eggs give you a solid dose of protein, essential for keeping you full and energized. The breakfast sausage and bacon add savory flavors and more protein, but if you’re watching your fat intake, there’s an easy way to lighten these up (more on that below!).
And my favorite part—the fresh raspberries and blueberries—are bursting with antioxidants, vitamins, and fiber, making the meal balanced and even a little refreshing to offset the richness.
Some Tasty Recipe Variations You Can Try
- Vegetarian twist: Swap the bacon and sausage for sautéed mushrooms or spinach. You’ll still get a lovely savory flavor without the meat.
- Cheese lovers: Add more cheese or use different types like Swiss, mozzarella, or pepper jack for extra zing.
- Gluten-free: Use gluten-free bread rolls or even hollow-out thick slices of gluten-free bread.
- Spicy kick: Add a pinch of cayenne pepper or hot sauce into the eggs before baking or sprinkle red pepper flakes over the finished cups.
Egg-in-Bread Cups with Sausage, Bacon, and Berries – Step by Step
Ingredients You’ll Need
- 3 soft bread or dinner rolls
- 6 large eggs (3 for egg-in-bread cups, 3 for scrambled eggs)
- 4 slices bacon, cooked and chopped
- 1/4 pound breakfast sausage, cooked and crumbled
- 4 breakfast sausage links
- 1/2 cup shredded cheddar cheese (optional)
- A small handful fresh raspberries
- A small handful fresh blueberries
- Fresh parsley, chopped (for garnish)
- Butter or oil (for cooking)
- Salt and freshly ground black pepper, to taste
Let’s Get Cooking!
- Preheat your oven to 350°F (175°C).
- Slice the tops off your bread rolls and gently hollow out the centers to create little cups.
- Lightly butter or oil a baking sheet, then place the hollowed bread rolls on it.
- If you’re adding cheese, sprinkle a bit inside each bread cavity now—this melts nicely under the eggs.
- Carefully crack one egg into each hollowed bread roll.
- Sprinkle your cooked and chopped bacon and crumbled sausage evenly over and around the eggs.
- Season each one with a pinch of salt and freshly ground black pepper.
- Bake in the oven for about 15-20 minutes, or until the whites are set but the yolks are still slightly runny—or cook longer if you prefer firm yolks.
- While those are baking, whisk together your 3 remaining eggs with a pinch of salt and pepper.
- In a buttered skillet over medium heat, gently scramble these eggs – cook just until they set for creamy, soft scrambled eggs.
- In another pan, cook the sausage links over medium heat until they’re nice and browned on all sides.
- Once your egg-in-bread cups are done, garnish them with fresh chopped parsley for a pop of color and freshness.
- Plate everything together—egg-in-bread cups, scrambled eggs, sausage links, and those beautiful fresh berries.
- Serve immediately, while everything is warm and inviting. Enjoy!
Helpful Tips to Make Your Breakfast Perfect
- Hollow the rolls gently. You want to keep the sides strong enough to hold your egg without breaking in the oven.
- Butter the baking sheet. This helps keep the bread from sticking and adds a bit of crispiness to the bottom crust.
- Don’t overcook the eggs. Keep an eye near the end of baking to avoid dry yolks unless that’s how you like them.
- Make ahead. You can cook the bacon, sausage, and even scramble the eggs a day in advance to save time in the morning!
- Substitute with turkey sausage or plant-based sausage for a lighter or vegetarian version.
What You’ll Need: Equipment Checklist
- Baking sheet (preferably lined or lightly greased)
- Sharp knife for slicing the bread rolls
- Mixing bowl for whisking eggs
- Skillet or frying pan for scrambling eggs
- Pan for cooking sausage links
- Spatula and tongs
- Oven mitts to safely remove hot trays
Frequently Asked Questions
- Can I use different bread? Absolutely! Rolls work great because they hold shape well, but thick slices of regular bread or even English muffins can be hollowed out similarly.
- What if I don’t like runny yolks? Just bake the egg-in-bread cups a few minutes longer until the yolks are cooked through to your liking.
- Can I make this vegetarian? Yes, skip the bacon and sausage and add sautéed veggies or vegetarian sausage alternatives.
- How far ahead can I prepare this? You can prep ingredients and cook the bacon and sausage the night before. Assemble and bake the bread cups fresh in the morning for best results.
- How do I store leftovers? Keep leftovers in an airtight container in the fridge and enjoy within 2 days. Reheat gently in the oven or microwave.
Let’s Chat!
I’d love to know—are you going to try these egg-in-bread cups for your next breakfast? Or maybe you have your own favorite twist to share? Pin this recipe on Pinterest or leave me a comment so we can swap tips and stories! Happy cooking, and here’s to many delicious mornings ahead.
