Recipe: sausage and veggie egg cups 

I made these sausage, daikon, spinach, and egg breakfast cups the other day, and I’m loving them! So here’s the recipe for those of you who missed it on instagram 🙂

  • 1 roll sausage (12 or 16 oz; mine was 12)
  • 170g shredded daikon radish, with moisture wrung out
  • 10oz frozen spinach, thawed and drained
  • 12 eggs
  • Muffin tin
  • Grease for muffin tin (I used the sausage grease – double duty!)
  • Spices and seasonings (optional)

Preheat oven to 375. Brown the sausage; reserve grease for muffin tins, or discard. Mix together shredded daikon, spinach, and sausage crumbles. Incoporate thoroughly. Add any spices desired (I didn’t use any).
Grease the muffin tins THOROUGHLY (unless you just really love having egg crusty bits baked onto your tin), and divide the sausage+veggie mix equally between the tins. Make a slight indent in the center of each. Crack an egg into each cup, trying to get the yolk in the little indent you just made.
Cook at 375 until set to desired firmness; start checking at 12ish minutes. I done hecked mine way up and cooked them too long, so the egg got a little hard and rubbery, but they still taste good! Next time I’ll keep an eye on them.

Let cool, put in storage containers, et voila! Easy breakfasts!

Mine made 12 egg cups, and the macros using my ingredients were 188 cal; 1.6g carb / 15.9g fat / 9.5g protein each

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