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Sausage Egg Muffins
Paleo & Whole30 low carb, and dairy free
Yield: 12 servings
Ingredients:
- ¾ lb sweet Italian sausage or pork breakfast sausage, casings removed, no added sugar
- 2 cloves garlic, minced
- dash of crushed red pepper
- ⅔ cup chopped sun dried tomatoes {soften first by soaking if too hard}
- 2 tsp Italian seasoning blend
- 1 tsp onion powder
- 9 eggs
- ¼ tsp fine grain sea salt
- 1-2 tsp coconut oil for cooking the sausage, plus extra for greasing muffin cups
Directions:
- Preheat your oven to 400° F.
- Grease a 12 cup muffin tin with coconut oil.
- Cook sausage and a dash of crushed red pepper and garlic.
- Add tomatoes.
- In separate bowl, whisk together the eggs, onion powder, Italian seasoning, and salt.
- Pour sausage mixture into the eggs.
- Fill muffin cups ¾ of the way to the top.
- Cook 15 minutes.