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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:

1. Preheat your oven to 400° F.
2. Grease a 12 cup muffin tin with coconut oil.
3. Cook sausage and a dash of crushed red pepper and garlic.
4. Add tomatoes.
5. In separate bowl, whisk together the eggs, onion powder, Italian seasoning, and salt.
6. Pour sausage mixture into the eggs.
7. Fill muffin cups ¾ of the way to the top.
8. Cook 15 minutes.