Power Protein Egg Cups
This is a great easy meal prep breakfast recipe. The balance of the sausage combined with the avocado and the other flavors make this the perfect way to start your day. Mulay’s Sausages have so much flavor in them that you really don’t need to add any other spices than what I have listed below. These will be ready from start to finish in 40 mins including prep time, perfect to make on a Sunday or Monday for a low carb breakfast on the go. – Kara, The Accidental Chef
Serves 12
Ingredients:
- 15 oz of Mulay’s Gluten Free Paleo Breakfast Sausage
- 12 large Brown Eggs
- 1 medium avocado, diced
- 1 tbsp. of garlic powder
- 1 tsp of black pepper
- 12 pieces of spinach
- 1 cup of Macadamia Milk (Milkadamia)
- Optional: 4 tbsp. of Grated Parmesan Cheese
Directions:
Preheat the oven to 375 degrees. Spray the muffin sheets with avocado spray and set aside.
In a large pan over medium heat, start to sauté the breakfast sausage and break apart the sausage as shown in the pictures.
Sauté until there is only a little pink left in the sausage, then remove from the heat and drain the liquid.
Put one egg into each of the muffin cups.
Then add the black pepper and garlic powder 1/4 tsp to each cup. Then mix together.
Add one spinach leaf to each cup.
Add the sausage evenly into the cups.
Distribute the milk evenly among the egg cups.
Add the avocado evenly to the cups.
Optional – add 1 tsp of the parmesan cheese to each cup.
Mix the egg cups mixture together.
Place into the oven and bake for 30-35 mins or until the center of the egg has set.
Let cool and serve.
Serves 12 | Calories per serving with cheese: 212 | Calories per serving without cheese: 205 | Fat with Cheese: 17 g | Fat without Cheese: 16.5 g | Carbs: 3.9 g | Net Carbs:Â 2.8 g | Protein with Cheese: 12.2 g | Protein without Cheese: 11.5 g
