Scrambled Egg Cups

Scrambled Egg Cups

Servings: 12 servings

Ingredients

  • 3/4 lb pork sausage, no added sugar
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 4 ounces white mushrooms, sliced
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp chili powder
  • 9 eggs
  • 1/2 tsp fine grain sea salt
  • 1-2 tsp coconut oil for cooking the sausage plus extra for greasing muffin cups

 

Instructions

Preheat your oven to 400 degrees and grease a 12 cup muffin tin well with coconut oil to prevent sticking.

Heat a medium or large skillet over medium heat and add 1-2 tsp coconut oil to the skillet. Add the sausage and break up lumps of sausage with a wooden spoon. Add garlic when the sausage is halfway browned.

Once the sausage is browned, add the diced red bell pepper and sliced mushrooms. Cook about 5 more minutes while stirring frequently.

In a large bowl, whisk together the eggs and seasonings. Then pour the entire sausage mixture into the eggs and combine.

Fill muffin cups 3/4 of the way to the top using a soup ladle. Bake in the preheated oven about 15 minutes, or until the eggs are set and the muffins just begin to brown.

Remove from oven and let cool a few minutes before serving. If making ahead, you can refrigerated them in a sealed container for up to 5 days. Enjoy!

*Recipe Note: You can add any meat or veggies to these. Try diced ham, bacon, spinach, onions or any others!

 

 

Original recipe credit: https://www.paleorunningmomma.com/sausage-pizza-egg-muffins-paleo-whole30/