Italian Egg Cups
September Whole30 officially starts today! Are you participating? Personally, I am sitting this round out. I have some upcoming hikes planned and also a wedding to attend. I don’t like to worry about staying compliant while on the trail, and I also plan to drink mass amounts of champagne at said wedding, so a September Whole30 didn’t really sound like a fun time for me this time around. So I’ll just plan to do what I normally do, which is eat Whole30/paleo for the most part while at home, and eat whatever I want when I’m not at home. The joys of not having any real food allergies or sensitives.
But if you ARE participating in September Whole30, good for you! As you may or may not know, I have several free Whole30 recipes right here on this blog that are just waiting for you to enjoy them! And a brand new one today is these delicious egg cups. Everyone loves to joke that they get so sick of eggs on Whole30. Personally I don’t ever get sick of eggs, but for those of you who do, remember that switching things up and seasoning is key!
These egg cups are positively filled to the brim with flavor and good-for-you ingredients! We start with sweet Italian chicken sausages, which are my favorite sausages to eat for any meal. Onion, spinach and/or kale, garlic, and Italian seasoning gets layered in next. And then we top with eggs, which binds all those goodies together! My friend Jess over at Black Orchid Skincare keeps giving me fresh eggs straight from her chickens’ bottoms and they taste out of this world amazing! I still have over a dozen left, so I thought no time like the present to make a new egg cup recipe! If you’re starting to get a little tired of eating eggs day in and day out but you still happen to have a ton, I recommend checking out my other egg cup recipes! My Buffalo Chicken Breakfast Bites remain my favorite (only because buffalo sauce will have my heart always and forever), but my Prosciutto Egg Cups (can you tell I was brand spankin’ new to food blogging when I took THOSE photos?! Yikes. They taste better than they look, I promise you this) are another fan favorite around here!
What’s your favorite egg cup flavor combination?
Italian Egg Cups
Ingredients
- 2 Sweet Italian chicken sausages, fully cooked, cubed small check labels for Whole30, I use Nature's Promise
- ¼ cup white onion, diced small
- ½ cup spinach/kale, packed, chopped
- 2 cloves garlic, minced
- ½ tbsp Italian seasoning
- 8 eggs, large
- 3 tbsp unsweetened nut milk of choice I used almond milk
- pinch sea salt
- pinch fresh ground black pepper
Instructions
- Preheat oven to 350° F. Line a muffin tin with 12 parchment paper liners or silicone liners.
- Distribute the cubed sausage pieces evenly among the cups. Then repeat with the white onion, spinach/kale, minced garlic, and Italian seasoning.
- Whisk the eggs in a medium bowl. Add in the nut milk, sea salt, and fresh ground black pepper. Whisk until combined completely.
- Pour the egg mixture into the cups, filling each cup almost completely.
- Bake at 350° F for 30 minutes, until cups are no longer jiggly, no longer appear wet, and are starting to brown around the edges. (After 30 minutes, I turned my oven off but left the muffin tin in the oven until they appeared dry). Serve warm and enjoy! Store leftovers covered in the refrigerator for up to five days.
