PROTEIN BREAKFAST CUPS

INGREDIENTS

6 whole eggs + 2 egg whites
1lb breakfast sausage or bacon
1/2c. coconut milk (or your preferred milk)
1c. cottage cheese
1c. flour
2 tsp. baking powder
1/2 tsp. salt + pepper
1/2c. goat cheese
1tbs. olive oil
whatever veggies you want to include: onion, garlic, red and orange peppers, mushrooms, spinach, asparagus, etc

DIRECTIONS

  1. Preheat oven to 400 degrees.

  2. Cook sausage/bacon in skillet and set aside. Discard extra oil/grease. Make sure the sausage is broken into super small pieces. If you made bacon, chop up.

  3. Prep your veggies. You want the veggies to be chopped small so they fit in the smaller muffin pan.

  4. In the same skillet you cooked the meat, saute the onion and garlic with olive oil or coconut oil. Add in other veggies and saute until tender. Add in spinach at the end to wilt. Splash with white wine to deglaze pan. Salt and pepper to taste.

  5. Add sausage back into the skillet and mix together.

  6. In a large bowl, mix together eggs and egg whites, milk, cottage cheese and one tbs. of olive oil.

  7. Add in flour and backing powder. Mix well.

  8. Fold in veggies, sausage and goat cheese.

  9. Scoop mixture into mini muffin pan. I LOVE this pan.

  10. Bake for about 12-15 minutes.

ALTERNATE METHODS
- You can make this without flour (or change the flour source) to keep it gluten free.
- I sometimes will cut the amount of flour in half.
- I usually include 3-5 vegetables. I change it up based on what’s in my fridge.
- Change the cheese to feta for a bit more salty option.
- Omit cheese completely for dairy free options.

WHAT TO EAT THESE WITH
I love eating these with avocado and a few cherry tomatoes on the side. I also like a little heat, so I eat with Yellow Bird Sriracha.

SAVE YOUR GOODIES
You can keep these refrigerated for 4-5 days. I always freeze extras as this recipe makes about 40 mini cups.

HOW TO FLASH FREEZE
Place parchment paper on sheet pan. Space breakfast cups evenly apart not touching. Put in your freezer for a few hours. Once frozen, you can put into Ziploc freezer bags and store for as long as you need.

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