Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Spray your muffin tin with avocado oil cooking spray.
- In a large skillet, heat the avocado oil over medium heat. Add the white parts of the green onions and red bell pepper. Sauté for 2 minutes until the vegetables start to soften.
- Add the sausage, sea salt, dried oregano, and black pepper. Cook for about 3 minutes until the sausage begins to brown. Stir and continue to cook until the sausage is browned on all sides. During the last minute of cooking, add the spinach and toss until just wilted. Remove from heat and let cool.
- Once cooled, spoon even amounts of the sausage and vegetable mixture into the muffin cups.
- In a blender, combine the eggs, cottage cheese, kosher salt, and black pepper. Blend until fluffy and pale yellow.
- Carefully pour the egg mixture into the muffin tins, filling each cup about three-quarters full. Top with the shredded goat cheddar and the green parts of the green onions.
- Transfer the muffin tin to the oven and bake for 18-20 minutes, or until the tops are golden brown. You may need an additional 2-4 minutes depending on your oven.
- Allow the egg cups to cool in the muffin tin for about 10 minutes before removing.
- Serve on its own or with a side of fresh berries and sourdough toast.
Notes
To store, allow the egg cups to cool completely before placing them in an airtight container in the refrigerator. They will last for about 5 days. To reheat, use an oven or toaster oven at 350°F (175°C) for 5-10 minutes to maintain texture. If reheating from frozen, add an extra 5-7 minutes and loosely cover with foil for the first half of heating.