BHA & BHT Free Paleo Roasted Pepper Sausage Egg Muffin Cups
Total time45 min
Prep time15 min
Cook time25 min
4.5(19)
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Learn more →Ingredients
6 servings
For the filling
- 1 lb ground pork sausage (no fillers or added sugar)
- 1 cup roasted red peppers, drained and roughly chopped
- 2 cups fresh baby spinach, roughly chopped
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp crushed red pepper flakes (optional)
- salt and pepper, to taste
For the egg base
- 8 large eggs
- ¼ cup full-fat coconut milk
- ¼ tsp onion powder
- 1 tbsp avocado oil, for greasing
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Brush each cup of a 12-cup muffin tin generously with avocado oil, making sure to coat the sides and rims.
- 2
Heat a large skillet over medium-high heat. Add the ground pork sausage and cook, breaking it into small crumbles, until browned throughout with no pink remaining, about 6–8 minutes. Drain any excess fat.
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