Anti Inflammatory Paleo Sausage Egg Muffin Cups

Total time45 min

Prep time15 min

Cook time25 min

Anti Inflammatory Paleo Sausage Egg Muffin Cups

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Ingredients

6 servings

For the sausage

1 lb ground pork
Isernios Chicken Ground Chicken Tray Pack - 16 Oz Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast Perdue Harvestland Ground Chicken - 16 Oz Open Nature Ground Chicken - 16 oz Smart Chicken Organic Ground Chicken
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Chef's tip
Ground chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
1 tsp fennel seeds
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp red pepper flakes
½ tsp salt
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
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.

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