Egg Cups for Night Owls | Food | Pittsburgh | Pittsburgh City Paper

Egg Cups for Night Owls

A couple of these, some coffee and a banana, and then I’m out the door.

Every guide to creative success starts with the same thing: Wake up earlier than usual and work on your craft before heading off to your dreaded day job. After countless tries to beat the snooze alarm, I’ve finally accepted that I will never be a morning person, just as I’ll never wake up a supermodel. Some of us are night owls for life, and no advice from early birds can change that. You can set all the alarms you want, and you’re still not going to be Chrissy Teigen in the morning.

As someone who is lucky to make it to work on time, the less I have to fuss in the kitchen every morning, the better. Egg cups are super easy and versatile. I bake them once a week and change up the combination of veggies, cheeses and meats to keep things interesting. This particular version is one of my favorites. The spicy sausage is pretty tasty, even if you don’t have time to heat it up. A couple of these, some coffee and a banana, and then I’m out the door.   


  • 7 eggs

  • ¼ cup half-and-half or milk

  • ¼ tsp. salt 

  • ¼ tsp. pepper

  • ½ bell pepper, diced

  • 1 cup spinach, chopped

  • 4 spicy Italian sausage links, cooked, cooled and chopped

  • ½ cup shredded sharp cheddar


Preheat the oven to 400 degrees. Spray a 12-cup muffin tin with nonstick cooking spray. Whisk the eggs with half-and-half until thoroughly mixed. Add the salt and pepper. Fill the muffin cups about halfway, making sure to pour approximately the same amount of the egg mixture into each cup. Add the chopped sausage, chopped spinach and shredded cheese in equal amounts to each cup so it will cook evenly. Bake for 20 minutes, then let cool before eating or storing in the fridge. These egg cups are good warm or cold, even if eaten on the run to the bus stop. Makes 12 servings.

Andrea Laurion is a writer and performer living in Lawrenceville.

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