Sausage & Egg Breakfast Cups

Sausage & Egg Breakfast Cups
Sausage & Egg Breakfast Cups

A big problem with making an honest go at Primal eating is breakfast. the rationale is twofold. One, we’re all so wont to standard American breakfast fare of the last 30 years (processed carbs and sugar, think: cereal, bagels, pastries, juice) and two, it’s early and you’ve got employment or class or something to urge to, who has time to cook?

We’ve got a recipe that’s helped people to unravel both of these problems. Our Sausage and Eggs to travel may be a delicious, convenient, and most significantly portable option for Primal breakfast. These are often made before time and reheat rather well, which is difficult to try to to with other egg recipes. Try them plain or with some yellow mustard.

A solid recipe as-is. you’ll also use this recipe as a base for endless variations. Try saute? ing mushrooms and onions or bell peppers and ham, then adding them into whisked eggs.

Sausage & Egg Breakfast Cups

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes


Cuisine: American

4 persons

Sausage & Egg Breakfast Cups


  • 1 lb ground sausage (455 g), pork, chicken, or turkey
  • salt, to taste
  • pepper, to taste
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon paprika
  • ¼ teaspoon dried parsley
  • 6 eggs


  • Mix sausage, salt, pepper, garlic powder, onion powder, paprika, and dried parsley in a bowl until well combined.
  • Grease a muffin tin and start to form shells with the sausage mix. Cover the sides and leave room in the middle for the eggs.
  • In a separate bowl, mix the eggs, salt, and pepper.
  • Pour egg mixture into the middle of each cup.
  • Top with shredded cheese, tomatoes, spinach, or toppings of your choice.
  • Bake at 350°F (180°C) for 30 minutes.
  • Enjoy!
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shredded cheddar cheese, to taste spinach, chopped tomato, diced.

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