Sausage Egg Breakfast Cups
A new spin on #mealprep baked eggs! Makes 6 servings
- 1 pound ground sausage, nitrate-free (pork, chicken, or turkey)
- sea salt and pepper to taste
- 6 free range eggs
- 1 fresh roma tomato, diced
- 1 cup white beans, drained and rinsed well
In a muffin tin, press about 1/4 cup of uncooked sausage into each muffin cup space.
Start to form shells, covering the sides of the tin and leaving room in the middle for the eggs.
Add one Tablespoon of beans and one of chopped tomatoes, then gently crack
an egg into the middle of each cup.
Season with sea salt and pepper to your taste.
Bake at 350 degrees f. for about 20-25 minutes, or until the eggs are cooked to your liking.