These eggs in muffin cups recipe are the perfect quick breakfast. Some of you might not know but I have the auto-immune disorder, Graves’ Disease. I have found that limiting processed foods, dairy and gluten has made me feel so much better. So my family has been slowly trying out some Paleo recipes. They still want me to make them delicious desserts and pasta….but we are trying!
These simple eggs are a quick and easy breakfast that is gluten and dairy free!
Eggs in Muffin Cups Recipe
Eggs In Muffin Cups
- 1 Pound Sausage
- 10 Eggs Beaten
- 1 Bell Pepper Diced (any color)
- Salt to taste
- Pepper to taste
Preheat oven to 350. Grease a muffin pan or line muffin pan with baking cups. Brown sausage in skillet and drain. Lightly beat eggs and mix in diced bell pepper, sausage and salt, and pepper. Pour egg mixture evenly into the muffin cups. Bake for about 15 or until egg is set. The egg will continue cooking a bit so don’t overcook. Made about 16 egg cups.
Are you a paleo eater? Please share some of your favorite sources for recipes! You can even share a recipe in the comments.
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I, also, would like to know if they freeze well?
I have the same questions as #13 and #14!
Do you freeze these? Or just keep in the fridge? I’m looking for things that are easy for my husband to grab before work. Thanks!