I can’t believe it’s already Thursday. This week is seriously flying by. I think because I’m getting anxious about the book tour coming up. Just about everything I need to get done before I leave. I think I’m gone for 8 days, not completely sure, but pretty sure. Flights are still being booked and different interviews and appearances are coming together. It’s weird saying appearances, but by that I mean book signings, doing some cooking classes, as well as doing some cooking shows for online and tv. I don’t really know what’s going on, but I’m going with the punches and packing as many outfits as possible.

Speaking of outfits, I got to wear a fun outfit this past weekend at yet another wedding. This time it was in Colorado, just up in the mountains near Winter Park. It was absolutely gorgeous and the ceremony was beautiful, but I was pretty bummed about something. They didn’t serve cake. Nope. Pie. They served pie. They did cut their own pie to the song ‘She’s my Cherry Pie’ which was cute, but I was really REALLY hoping for some wedding cake. Or cupcakes. Or cake pops. Any of those would have done. But nope, it was pie. I felt robbed. So I ate a couple of my Soft & Chewy Double Chocolate Cookies that I made for my pregnant girlfriend and all was forgiven.

photo4-8

What was fun about the wedding was we were at a retreat that have individual cabins. So we stayed with two of our friends that just got a brand new 7 week old lab so Jackson and her could play. She was SO tiny, like 8 pounds tiny, and she pushed 20 pound Jackson around like he was her size. It was awesome. It was just constant growling and Jackson randomly humping at times. That teenager.

The night of the wedding, my girlfriend and I went to bed early after the puppies tired out, and I was woken up at 2 in the morning with Jackson barking to go outside. So I headed out, slammed the door behind me so the other dogs wouldn’t get out and then remembered that the door locked automatically. I didn’t have a key. Or even pants. I was in my pajamas, in the woods with a small dog on my lap to keep me warm. The problem was, my girlfriend had left to pick up the guys who had been out at other cabins that night. I wasn’t that worried and then I started looking around and listening to the random sounds that began to ring through the pitch black, and I started to freak out. I knew I would be totally fine, but I started to create these scenarios in my head of a mountain lion hearing Jackson and coming to eat him. And then I started shivering. Thankfully I had my phone to keep me busy while I texted incessantly and facebooked erratically to keep my mind off the sounds. And having to pee. So fun.

PS- A mountain lion never ate Jackson.

PPS- I suck with the outdoors.

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Breakfast On The Go: Sausage Egg Cups

  • Yield: 4 1x

Ingredients

Scale
  • 23 chicken sausage, cooked and chopped
  • 1 red bell pepper, chopped
  • 1/4 yellow onion, chopped
  • 8 eggs, whisked
  • 2 garlic cloves, minced
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon red pepper flakes
  • salt and pepper, to taste
  • avocado, to garnish

Instructions

  1. Preheat oven to 325 degrees.
  2. Cook sausage until cooked through.
  3. In a large bowl, add sausage, red bell pepper, yellow onion, eggs, garlic cloves, garlic powder, red pepper flakes, and salt and pepper. Whisk until well combined.
  4. Use a ladle to pour mixture into 8-10 muffin tins. (I used a silicone muffin tray and did not have to grease it. If you are using a regular metal pan, thoroughly grease all of it or use muffin liners.
  5. Place in oven and bake for 35-40 minutes or until cooked through.
  6. Garnish with avocado.

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PaleOMG Breakfast On The Go: Sausage Egg Cups
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73 Comments

  1. Sharon says:

    I’ve been on Paleo for 16 months- can’t digest grains at all- I swell up like I’m 6 months pregnant. I make almond flour pancakes several times a week. 1 1/4 cups almond flour, 1/4 cup coconut flour, 2 TB flax seed, 4 eggs, 1 cup coconut milk, 2 TB honey or more if you like, 1/2 tsp sea salt, 1/2 tsp baking soda then add 1/2 tsp apple cider vinegar on top of b.s. I put it all in a food processor or blender and make it velvety smooth. You can add more sweetener like stevia if you like it extra sweet.

  2. crystal says:

    omg im so excited to try this. i was just telling my friend how time consuming it is to get up every day and cook breakfast before work. my only question is if i make these lets say on a sunday will they be good in my fridge all week for a quick breakfast to go and seondly would they taste just as good reheated in the microwave????

    1. juli says:

      If you cook them on half power it helps them not get too rubbery

  3. Bailey Riley says:

    Making these! I used some natural ground pork and seasoned it myself. Do these freeze well? How long do they keep?

    1. juli says:

      haven’t tried freezing them but i don’t see why not. and about 5 days or so

  4. Hibber says:

    I just made these and they’re great. Since the sausage was already flavored and salted, I omitted the garlic powder, red pepper flakes and black pepper and onion. I added 3/8 t salt to the 8 eggs and it was salted perfectly. My 14 year old daughter also likes, event though she doesn’t like eggs with the egg yolks.

  5. Julie Nelmark says:

    Thank you for posting. I used what items I had available- turkey ham, onion, kale, fresh garlic I lined the muffin tins with shredded sweet potato (whole 30 compliant). Tasted great. Thanks again.

    1. juli says:

      glad you liked it Julie!