Paleo Roasted Pepper Sausage Egg Muffin Cups

These savory little muffin cups are packed with smoky ground pork sausage, sweet roasted red peppers, and wilted baby spinach — everything you want in a satisfying, protein-forward breakfast. Full-fat coconut milk whisked into the egg base gives each cup a surprisingly rich, custardy texture without a drop of dairy. Smoked paprika and garlic powder do the heavy lifting on flavor, so every bite tastes deeply seasoned even though the ingredient list stays completely clean. One of the trickiest parts of eating this way is finding grab-and-go options that don't sneak in fillers, binders, or added sugars — this recipe sidesteps all of that by keeping every component whole and straightforward. The recipe makes 12 cups and serves 6, which means you can meal-prep a full batch on Sunday and have a ready-made breakfast waiting in the fridge all week. They reheat beautifully, and a handful of fresh chives on top makes them look just polished enough to serve to guests without any extra effort.

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