Ingredients
Equipment
Method
- Preheat your oven to 375°F. Spray your muffin tin with avocado oil cooking spray.
- In a large skillet, heat the avocado oil over medium heat. Add the white parts of the green onions and red bell pepper. Sauté for 2 minutes until the vegetables start to soften.
- Add the sausage, sea salt, dried oregano, and black pepper. Cook for about 3 minutes until the sausage begins to brown. Stir and continue to cook until the sausage is browned on all sides. During the last minute of cooking, add the spinach and toss to combine until wilted. Let cool.
- Spoon even amounts of the cooled veggie and sausage mixture into the muffin cups.
- In a blender, combine the eggs, cottage cheese, kosher salt, and black pepper. Blend until fluffy and pale yellow.
- Carefully pour the egg mixture into the muffin tins, filling each cup about three-quarters full. Top with the shredded goat cheddar and the green parts of the green onions.
- Bake for 18-20 minutes, or until the tops are golden brown. Depending on your oven, you may need an additional 2-4 minutes.
- Allow the egg cups to cool for about 10 minutes before removing them from the muffin tin.
- Serve on its own or with a side of fresh berries and sourdough toast.
Notes
To store, allow the egg cups to cool completely before placing them in an airtight container. They will last in the refrigerator for about 5 days. To reheat, place egg cups on a parchment-lined baking sheet in a preheated oven or toaster oven at 350°F for 8-10 minutes (oven) or 5-7 minutes (toaster oven), or until heated through. If reheating from frozen, add an extra 5-7 minutes and cover loosely with foil for the first half of heating to prevent over-browning.