Egg Muffins!

Egg cups!

These are so awesome and it seems that everyone these days has their own personal recipe for them…so I figured why not add mine. For these little guys I start out by spraying a bit of coconut oil on the pan (I didn’t do this once and cleaning the pan/removing the cups was an adventure). Then I set the oven to preheat at 350.

Then, I took a whole “tube” of jimmy deans sage sausage and sauteed it up in a frying pan with a tiny bit of oil, breaking it into as many pieces as I could. When the sausage was almost completely browned I took a slotted spoon and fill the bottom of the cups.  I tried to spread it around evenly and create a bottom layer.

I used the same pan to heat up my veggies, in this case, I pretty much use whatever I have on hand. For this batch it was a small onion, tomato and a handful of spinach. While that is slowly cooking down, I cracked 8 eggs into a bowl and whisked. My veggies were cooked a bit and I mixed those into the raw eggs.

Final step: Take your egg mixture and slowly pour it into each cup (beware of overfill – I did it on three- Ooops!) Once all your cups are full, toss it in the oven for about 30 minutes ( I wait until a few brown spots pop up on top).

Once they cool down use a spatula to remove the cups and put them in fridge! These keep for the whole week and two in the morning fill me up!



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