Hearty Egg Muffin Cups - Whole 30 Breakfast
Egg muffin cups filled with sausage and zucchini making them a hearty and filling low carb and Whole 30 friendly breakfast!
Servings: 4
Calories: 250
Ingredients
- 4 Sausage links, Fully cooked and sliced (I used Aidells Chicken Apple Sausage)
- 8 Large Eggs
- 1 Zucchini, shredded
- kosher salt and pepper
- Primal Palate Meat and Potatoes Seasoning
Instructions
- Preheat oven to 375F
- Spray a muffin tin with cooking spray. Add 1 tablespoon of the shredded zucchini, followed by a little salt and pepper.
- Add half of a sliced sausage to each muffin cup, then break an egg into each muffin cup. Top with a little more shredded zucchini and the Meat and Potatoes Seasoning.
- Bake in the oven for 15-20 minutes, or until the egg is cooked all of the way through. If you like a runny yolk, you will do closer to 15 minutes.
- Let cool in the muffin tin, then remove by running a butter knife around the edges of each egg cup. Serve with guacamole or avocado!
Notes
- Instead of breaking the egg directly into the muffin cup, you can break it into a small bowl and beat with a fork before pouring it into a cup. You can also break 8 eggs into a large bowl and beat them with a whisk. Then fill each muffin tin.
- If you don't have The Primal Palate seasoning, you can use your own favorite combo, just watch the ingredients if you are trying to stay Whole 30 compliant.
Nutrition
Calories: 250