Ingredients
Equipment
Method
- Preheat your oven to 375°F. 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 veggies 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 to combine until just wilted. Allow to cool before adding to the muffin tin.
- Spoon even amounts of the cooled veggie and sausage mixture into the muffin cups.
- In a blender, combine the eggs, cottage cheese, kosher salt, and pepper. Blend until fluffy and pale yellow.
- Carefully pour the egg mixture into the muffin tins, making sure not to overfill. Top with the shredded goat cheddar and the green parts of the green onions.
- Transfer to the oven and bake for 18-20 minutes, or until the tops are golden brown. Depending on your oven, you may need to cook for an additional 2-4 minutes.
- Allow 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. They will last in the refrigerator for about 5 days. To reheat, place egg cups on a parchment-lined baking sheet in a preheated oven or toaster oven at 350°F for 8-10 minutes (standard oven) or 5-7 minutes (toaster oven), or until heated through. If reheating from frozen, add an extra 5-7 minutes and cover loosely with foil for the first half to prevent over-browning.