These delicious muffins use andouille sausage & have a nice kick of spice! Reheat for about 40 seconds & breakfast is served!
Whole30, WildFit fall, Paleo
Ingredients
- 6 whole eggs
- 1/3 c. Egg whites
- 1/3 c. Coconut milk
- 5 oz. Andouille sausage, chopped
- 1/2 c. Peeled & shredded sweet potato
- 1/2 c. Chopped spinach
- 1/4 c. Onion, diced
- 1/2-1 tbs. hot sauce
- 1 tsp. Salt
- Dash of pepper
- Dash of paprika
- Coconut oil to prepare muffin cups
Preheat the oven to 350.
Prepare the muffin cups or tins by melting a little coconut oil & brush in inside of each making sure to coat completely.
Heat a skillet over medium heat & add the sausage stirring ocasionally as it browns.
Add the onion & sweet potatoes & continue stirring & cooking until the onion & potato have softened. Stir in the spinach & stir 30 seconds to wilt. Remove from heat.
Whisk together the egg whites, eggs, coconut milk, hot sauce, salt, paprika & pepper.
Divide the sausage mixture among the muffin cups. Pour the egg mixture over the sausage. Don’t fill to the very top to allow the eggs to expand when they cook.
Bake for 25 minutes & check for doneness. They may need 5 minutes more but keep a close eye to avoid drying them out.
These make great meal prep & can be stored in a sealed container for up to 3 days.
