Go Back
Print
Sausage Egg Cups (Whole30)

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!