This is pretty much what it’s called. Eggs, sausage, and veggies mixed together and baked in a muffin cup. These could also be made ahead of time and placed in the freezer.
Breakfast In a Cup
- 1 lb. ground sausage, browned
- 12 eggs, beaten
- salt and pepper to taste (we like to use mineral salt or Lawry’s garlic salt)
- 2 T. nutritional yeast, optional
- 1 t. of Turmeric, optional
- 1 bell pepper (any color), diced
- 1 onion, diced
- 1/2 c. mushrooms, diced
- shredded cheese
Preheat oven to 350.
Grease a muffin pan. (will make 12-18 cups)
Mix together the eggs, sausage, seasoning, and anything else you want in there (except the cheese).
Pour egg mixture evenly into the muffin cups. Sprinkle with cheese, if desired.
Bake for about 15 minutes or until eggs are set. Don’t overcook!
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