Low Sodium Paleo Sausage Egg Muffin Cups

Total time45 min

Prep time15 min

Cook time25 min

Low Sodium Paleo Sausage Egg Muffin Cups

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the sausage

1 lb ground pork
Smithfield All Natural 85% Lean Ground Pork Private Selection Natural Duroc Ground Pork Ground Pork Open Nature Pork Ground Pork 80% Lean 20% Fat - 16 Oz 90% Lean Ground Pork
See all
1 tsp fennel seeds
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp red pepper flakes
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the egg cups

1 tbsp olive oil
1 red bell pepper, finely diced
2 cups fresh baby spinach, roughly chopped
8 large eggs
2 tbsp full-fat coconut milk
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

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 olive oil, making sure to coat the sides and rim of each cup.
2
In a large bowl, combine the ground pork with the fennel seeds, smoked paprika, garlic powder, onion powder, red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Mix with your hands until the spices are evenly distributed throughout the meat.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!