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thehungryhungryhiker

Italian Egg Cups

Egg cups stuffed with chicken sausages, onion, kale, and Italian seasoning to help pull you out of your egg rut!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 egg cups
Course: Breakfast
Cuisine: American
Ingredients Method

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

Method
 

  1. Preheat oven to 350° F. Line a muffin tin with 12 parchment paper liners or silicone liners.
  2. Distribute the cubed sausage pieces evenly among the cups. Then repeat with the white onion, spinach/kale, minced garlic, and Italian seasoning.
  3. Whisk the eggs in a medium bowl. Add in the nut milk, sea salt, and fresh ground black pepper. Whisk until combined completely.
  4. Pour the egg mixture into the cups, filling each cup almost completely.
  5. 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.