Breakfast Cups

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I looked around in my fridge today to see if there was anything that would spark some kind of creativity in me. There isn’t much there. Its slim pickins.

Some carrots. Two eggs. Some hotdogs. Some chicken sausage. Some other things.

I decided on a variation of something I’ve made before.

I’ve made little bacon and eggs to go cups before that you can eat in the car with your fingers but I didn’t have enough ingredients.

Here is what I came up with…

KIMG0159Ingredients

Chicken Sausage

Eggs (1 per “cup”)

Veggies- chopped (variety, optional)

Green onions- chopped

Coconut oil to coat pan

Salt and pepper and other optional seasonings to taste

(Amount of sausage and eggs depends on how big your cups are and how many you make)

Instructions

-Preheat oven to 350*wpid-wp-1446228026622.jpeg

-Coat the insides of a muffin tin with coconut oil. I used a giant muffin tin for my cups because that is what I had. You can

also use a ramekin or a regular sized muffin tin.

-Spread a thin layer of sausage on the bottom and sides of the tin (your hands will get a bit messy).

-Sprinkle salt and pepper on the sausage. I also used garlic powder but that’s optional.

-Press green onions into the sausage.

-Crack on egg in each cup.

-Add salt and pepper.

-Add any chopped veggies you’d like. I added diced sweet potatoes from a recipe I made earlier this week and a slice of tomato on top. You could add mushrooms, kale, spinach, zucchini, etc)

-Add a few more chopped green onions on top for garnish.

-Bake for 1 hour or until the egg sets.

-Enjoy!

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