Mustard Free Paleo Sausage Egg Muffin Cups
Total time45 min
Prep time15 min
Cook time25 min
4.9(8)
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Learn more →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
- 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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