Fructose Free Paleo Sausage Egg Muffin Cups

Total time45 min

Prep time15 min

Cook time25 min

Fructose Free Paleo Sausage Egg Muffin Cups

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Ingredients

6 servings

For the sausage

1 lb ground pork
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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 red bell pepper, finely diced
Ingredient note
A serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/6 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
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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