Dawn Loves Food

Local Eats in Lake Havasu City, Arizona

Andouille Sausage Egg Cups (Whole30)

by

Andouille Sausage Egg Cups have been our saving grace while on a round of Whole30. Making a batch on Sunday we’ve got our first meal covered for three days around here!

Sausage Egg Cups (Whole30)

SCROLL DOWN TO **RECIPE AND YOUTUBE VIDEO LINK** EASY TO FOLLOW ALONG TIPS AND TRICKS TO HELP YOU!*

VARIETY IS THE SPICE

These Andouille Sausage Egg Cups are so simple but the secret’s really in the meat. Different flavor profiles and spices are where it’s at, no extra spices needed.  I found 5 complaint sausages at Whole Foods; Silva Naturals Andouille and Chorizo, Wellshire Smoked Chorizo, Applegate Sweet Italian sausage and Nature’s Rancher Kielbasa. Make sure to check your labels though, not every type of sausage each brand sell’s are without sugar.

Today I used Smoked Andouille with green onions diced up in each cup along with the eggs and coconut milk, that’s it! Spray a little oil in each cup and bake.

My new thing is arugula in the mornings, I actually look forward to salad. Who am I?! It’s a bitter and peppery green, goes perfect with a couple Andouille Sausage Egg Cups and homemade ghee on top! Seriously heaven.

For variety, try a different sausage every week and rotate from green onion to sautéed red onion. For easy clean up try using muffin paper cups or a silicone muffin tray (affiliate) link in picture below.

Other Whole30 Recipes You’ll LOVE;

Paleo Hammered Chicken with Greens

Roasted Coconut Amino Cashews

Paleo Cilantro Pesto Chicken Salad

Sausage Egg Cups (Whole30)
Print

Sausage Egg Cups (Whole30)

Sausage Egg Cups are flavorful and super simple to make! Perfect for your Whole30.

Course Breakfast, brunch, Entertaining, Meal Prep
Cuisine American, Comfort Food
Keyword Gluten Free, Keto, Whole30
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 egg cups

Ingredients

  • 1 12oz Silva Smoked Andouille Sausage Or compliant sausage of choice
  • 1 B Green onion
  • 10 Eggs
  • 1/2 c Full fat coconut milk

Instructions

  1. Preheat oven to 350f, Dice sausage and onion, grease muffin cups with avocado oil. Whisk eggs and coconut milk together.

  2. Use a tablespoon to divvy up the sausage in each cup, go back around and fill up evenly with the rest of it. Then do the same with the green onion.

  3. Pour the egg mixture slowly into each cup to the top. Then use the same spoon and gently stir, this will settle any air bubbles. Fill to the top again, bake for 18-20 minutes until they are spongy to the touch in the middle.

  4. The egg may run over a little, if so just cut around it, or not - I'm ok with imperfection 🙂

Recipe Video

Recipe Notes

Great on an arugula bed and add ghee on top for some extra melty good fat with a sprinkle of Redmond real salt 😉

You may have a little egg or veggies left over, size varies!