Paleo Breakfast Cups

Serves: 6 (2 cups each)

Prep: 10 minutes

Cook: 20 minutes

Total: 30 minutes

Ingredients:

  • 10 large eggs
  • 12 full-cooked sugar-free breakfast sausage links
  • ¼ cup water
  • ¼ cup minced red bell pepper
  • ¼ cup minced onion
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder

Directions:

  1. Preheat oven to 350° F and spray a 12-cup muffin pan with cooking spray.
  2. In a large bowl, whisk together the egg, water, salt, pepper, and garlic powder. Stir in the chopped sausage, peppers, and onions.
  3. Divide the egg mixture between the 12 muffin cups, transfer to the oven and bake for about 25-30 minutes until the eggs are set.

 

Store leftovers covered in the refrigerator for up to 3 days.



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