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Sausage and Veggie Egg Cups


  • Author: Emily
  • Total Time: 40 minutes
  • Yield: 18 1x
  • Diet: Gluten Free

Description

These sausage and veggie egg muffins make a great quick breakfast that can be enjoyed anywhere. Packed with wholesome real food ingredients- these egg cups are gluten-free, dairy-free, Whole 30 compliant and paleo.


Ingredients

Scale
  • 10 eggs
  • 1 lb ground breakfast pork sausage
  • 56 small potatoes
  • 1/2 green pepper
  • 1/2 red pepper
  • 1/2 onion
  • 1 tbsp chili powder
  • 1 tsp black pepper

Instructions

  1. Pre-heat oven to 375 degrees.
  2. Prep muffin tin by spraying with oil or use silicone baking cups.
  3. Chop peppers and onions into 1 inch pieces, set aside.
  4. Peel potatoes and using a cheese grater, grate the potatoes. You can also place them in a food processor and process, set aside.
  5. In a skillet on medium heat, brown sausage and sprinkle in the chili powder. Remove from heat.
  6. In a large glass bowl, crack 10 eggs, sprinkle with black pepper then whisk together.
  7. Combine all ingredients together and stir together.
  8. Pour into the individual muffin cups and bake for 20-25 minutes.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Keywords: egg muffins, easy meal prep, gluten free, dairy free, sausage and veggie egg muffins, paleo, whole30