Sausage Egg Cups

These are great for early mornings when you need a good protein filled breakfast in a hurry. I made them for my boys because they want scrambled eggs, bacon, sourdough toast, fruit and milk every morning before school and even in the summer before work and workouts. These are a good substitute that they can just heat up on their own.

Ingredients

• 12 pasture raised soy-free, corn-free, no dye eggs
• 1 pound pasture raised pork sausage or 1 pound pasture raised bacon, crumbled.
• 1 cup raw cheddar cheese (shredded)
• 2-3 green onions, chopped
• salt and pepper
• butter or avocado oil for spraying muffin cups

Supplies

• muffin pan
• silicone muffin cups

Directions

Preheat oven to 350 degrees.

Brown sausage in a pan over medium to medium heat. Let cool. Or, cook bacon and let cool.

Crack 12 eggs in a mixing bowl. Whisk to break up eggs and mix well.

Add shredded cheddar cheese, chopped green onions, and salt and pepper.

Once cooled, add sausage to the egg mixture. Mix well.

Place silicon muffin cups in muffin tin and spray well with avocado oil or melt butter and spread on muffin cups.

Pour sausage/egg mixture into muffin cups. It’s okay to fill them. This will make about 18 muffins.

Bake at 350 degrees for 20 minutes or until the middle is set.

Remove from oven and let cool.

Once cool, remove from silicone cups and serve or refrigerate to heat later.

Enjoy!