Sausage Egg Cheese Cups With Tomato Jam Glaze

Looking for a delightful brunch or breakfast recipe that’s both satisfying and visually appealing? These Sausage, Egg, and Cheese Cups with a vibrant Tomato Jam Glaze are the answer! These aren’t your average egg cups; the flaky pastry shell, savory sausage and cheese filling, perfectly cooked egg, and the unexpected sweetness and subtle heat of the tomato jam create a flavor explosion in every bite. They’re surprisingly easy to make, especially with the shortcut of store-bought mini tart shells, and are guaranteed to impress your family and friends. Get ready to experience a new breakfast favorite!

What You’ll Need

• 200g (7oz) Halal Breakfast Sausage, crumbled: We’re using halal breakfast sausage for a flavorful and ethically sourced filling. Crumbling ensures even distribution within the tart shells. You can use any breakfast sausage you prefer, but halal options often have a lovely spice blend.
• 12 Large Eggs: The star of the show! We need one egg per cup, so large eggs provide a good, generous filling. Fresh, high-quality eggs will give you the best results – look for vibrant yolks.
• 150g (5oz) Shredded Cheddar Cheese: Cheddar provides a classic, comforting flavor that pairs beautifully with sausage and egg. Pre-shredded is convenient, but freshly grated cheddar melts even better. Feel free to experiment with other cheeses like Monterey Jack or a sharp cheddar for a bolder taste.
• 15g (1 tbsp) Unsalted Butter, melted: Brushing the tart shells with melted butter creates a golden-brown, flaky crust and prevents the filling from making them soggy. Unsalted butter allows you to control the overall saltiness of the dish.
• 12 Mini Pre-made Tart Shells (Store-bought): These are the foundation of our cups, saving you time and effort. Look for good-quality tart shells that are sturdy enough to hold the filling.
• 200g (7oz) Canned Diced Tomatoes: The base of our sweet and spicy tomato jam. Diced tomatoes provide texture, but you can use crushed tomatoes if you prefer a smoother jam.
• 100g (½ cup) Granulated Sugar: Balances the acidity of the tomatoes and creates a lovely sweetness in the jam. Adjust the amount to your preference.
• 2 tbsp Apple Cider Vinegar: Adds a tangy brightness to the jam, complementing the sweetness and enhancing the tomato flavor.
• ½ tsp Red Chili Flakes: Provides a subtle kick of heat to the jam, creating a delightful contrast with the sweet and savory elements. Adjust the amount based on your spice tolerance.
• Pinch of Salt: Enhances all the flavors in the jam.
• 2 tbsp Fresh Chives, finely chopped: A beautiful and flavorful garnish that adds a pop of color and freshness.

Substitutions & Variations

Don’t be afraid to get creative! Here are a few ideas to customize these Sausage Egg Cheese Cups:

• Sausage: Italian sausage, chorizo, or even bacon can be used in place of breakfast sausage.
• Cheese: Experiment with different cheeses like pepper jack, mozzarella, or Gruyère.
• Tart Shells: If you can’t find mini tart shells, you can use muffin tins lined with pastry dough.
• Tomato Jam: If you’re short on time, you can use a store-bought tomato jam or chutney.

Step-by-Step Instructions for Perfect Sausage Egg Cheese Cups

1. Preheat and Prepare: Begin by preheating your oven to 190°C (375°F). This ensures even cooking. Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
2. Butter the Tart Shells: Gently brush the inside of each mini tart shell with the melted butter. This creates a barrier that prevents the filling from making the pastry soggy and adds a subtle richness. Place the buttered shells onto the prepared baking sheet.
3. Cook the Sausage: In a skillet over medium heat, crumble the halal breakfast sausage. Cook, stirring frequently, until the sausage is browned and fully cooked through – approximately 5-6 minutes. Ensure there’s no pink remaining. Remove from heat and allow to cool slightly before mixing with the cheese.
4. Combine Filling Ingredients: In a medium-sized bowl, combine the cooked sausage, shredded cheddar cheese, and a pinch of salt. Mix gently to distribute the ingredients evenly. Avoid overmixing, as this can make the cheese clumpy.
5. Fill the Tart Shells: Spoon an equal amount of the sausage-cheese mixture into each butter-brushed tart shell. Spread it evenly across the bottom, creating a solid base for the egg.
6. Add the Eggs: Carefully crack one large egg into each filled tart shell. Take your time to avoid breaking the yolk, as a runny yolk adds a delightful richness to the finished cups.
7. Bake to Perfection: Place the baking sheet with the assembled cups into the preheated oven. Bake for 12-15 minutes, or until the egg whites are set and the yolks are still slightly runny. For fully set yolks, bake for a few minutes longer, checking frequently to avoid overcooking.
8. Prepare the Tomato Jam: While the cups are baking, prepare the tomato jam. In a small saucepan, combine the diced tomatoes, granulated sugar, apple cider vinegar, red chili flakes, and a pinch of salt. Bring the mixture to a gentle boil, then reduce the heat to low and simmer, stirring occasionally, for approximately 15-20 minutes. The jam should thicken and become glossy. If desired, use an immersion blender or transfer to a regular blender for a smoother texture.
9. Rest and Glaze: Once the cups are baked, remove them from the oven and let them rest for 2 minutes. This allows the eggs to set slightly and makes them easier to handle. Drizzle a thin line of the warm tomato jam across the top of each cup, allowing a small pool to form at the edges for a visually appealing contrast.
10. Garnish and Serve: Finish the cups with a sprinkle of finely chopped fresh chives over the jam and around the plate. This adds a pop of color and a fresh, herbaceous flavor.

Tips for Achieving Runny Yolks

The key to perfectly runny yolks is timing. Start checking the cups around the 12-minute mark. The whites should be fully set, but the yolks should still jiggle slightly. Remember that the yolks will continue to cook slightly from the residual heat after you remove the cups from the oven. If you prefer fully set yolks, bake for an additional 2-3 minutes, but be careful not to overcook them, as this can make them dry and rubbery.

The Magic of Tomato Jam with Savory Bites

The tomato jam isn’t just a garnish; it’s a flavor enhancer. The sweetness of the jam beautifully balances the savory sausage, egg, and cheese. The apple cider vinegar adds a subtle tang, while the chili flakes provide a gentle warmth that complements the richness of the other ingredients. This unexpected combination elevates the cups from a simple breakfast to a sophisticated brunch treat.

Why These Sausage Egg Cheese Cups Work

These cups are a brilliant example of flavor and convenience working in harmony. The pre-made tart shells eliminate the need for pastry making, saving you valuable time. The individual portions are perfect for meal prepping, quick breakfasts, or elegant brunch gatherings. The combination of protein, fat, and carbohydrates provides sustained energy, making these cups a satisfying and nutritious meal.

Variations and Customization

Feel free to get creative with these cups! You can substitute the cheddar cheese with your favorite variety, such as Monterey Jack or pepper jack. For a spicier kick, add more chili flakes to the tomato jam or use a spicy sausage. You can also incorporate other vegetables into the filling, such as diced bell peppers or spinach. Consider adding a sprinkle of smoked paprika to the sausage for a smoky flavor.

Frequently Asked Questions (FAQ)

• Can I make these ahead of time? You can prepare the sausage-cheese filling and the tomato jam ahead of time. Store them separately in the refrigerator. Assemble and bake the cups just before serving.
• Can I freeze these? While you can freeze the assembled (unbaked) cups, the texture of the eggs may change slightly upon thawing. It’s best to enjoy them fresh.
• What if I don’t have tart shells? You can use muffin tins instead, but you may need to adjust the baking time.

These Sausage Egg Cheese Cups with Tomato Jam Glaze are a delightful and easy-to-make treat that’s perfect for any occasion. Don’t forget to save this recipe to your Pinterest board for later inspiration!

sausage egg and cheese cups easy breakfast recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Rachel Thompson
• Total Time: 40 minutes
• Yield: 12 cups 1x
• Diet: General

Print Recipe

Pin Recipe

Description

These Sausage, Egg, and Cheese Cups feature a flaky pastry shell filled with savory sausage and cheese, topped with a perfectly cooked egg and a sweet and spicy tomato jam glaze. They’re a delightful and easy-to-make brunch or breakfast option.

---

Ingredients

Scale 1x2x3x

• 200g (7oz) Halab breakfast sausage, crumbled
• 12 Large eggs
• 150g (5oz) Shredded cheddar cheese
• 15g (1 tbsp) Unsalted butter, melted
• 12 Mini pre-made tart shells
• 200g (7oz) Canned diced tomatoes
• 100g (½ cup) Granulated sugar
• 2 tbsp Apple cider vinegar
• ½ tsp Red chili flakes
• Pinch of salt
• 2 tbsp Fresh chives, chopped

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat & Prepare: Preheat oven to 190°C (375°F) and line a baking sheet.
2. Butter Shells: Brush tart shells with melted butter.
3. Cook Sausage: Brown 200g sausage in a skillet, then cool.
4. Combine Filling: Mix cooked sausage, cheese, and salt.
5. Fill Shells: Spoon sausage mixture into tart shells.
6. Add Eggs: Crack one egg into each shell.
7. Bake: Bake for 12-15 minutes, until egg whites are set.
8. Make Jam: Simmer tomatoes, sugar, vinegar, chili flakes, and salt for 15-20 minutes.
9. Rest & Glaze: Let cups rest, then drizzle with tomato jam.
10. Garnish & Serve: Sprinkle with chives.

Notes

For best results, use high-quality ingredients and avoid overcooking the eggs. Feel free to customize with different cheeses or sausages.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Bake
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 350 kcal
• Sugar: 15 g
• Sodium: 600 mg
• Fat: 25 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Protein: 18 g
• Cholesterol: 200 mg