Ingredients
Scale
14 –16 oz. chicken breakfast sausage
8 eggs
1/2 cup canned full fat coconut milk, preferably without guar gum
1 4 oz. can diced green chilis
2 tsp Dijon mustard
1/2 tsp salt
Instructions
- Preheat the oven to 375.
- Place 14 silicone muffin cups onto a baking sheet or spray a muffin pan with cooking spray
- In a large sauté pan, cook the sausage over medium heat until browned and set aside.
- Divide the sausage between the muffin cups.
- In a large bowl whisk the eggs until well blended.
- Add the coconut milk and combine.
- Add the green chilis, mustard and salt.
- Whisk until well combined.
- Divide the sausage equally between the silicone muffin cups.
- Pour the egg mixture over the sausage.
- Bake for 20-25 minutes or until set.
- Allow to cool slightly before serving.
- Egg cups may be stored in the refrigerator for up to a week and rewarmed in the microwave.
- Prep Time: 5 min
- Cook Time: 35 min
