Here’s another variation on breakfast muffins that takes care of some weekdays!
Paleo, Wildfit, Whole30, Dairyfree
Ingredients
6 whole eggs
1/3 c. Egg whites
1/3 c. Coconut milk
4-5 sausage links, cooked & chopped
1 medium zucchini, shredded (about 2 cups)
1/3 c. Green onion, diced including greens
1/2-1 tbs. hot sauce
1 tsp. Salt
Dash of pepper
Preheat the oven to 350 degrees
Lay 15 muffin cups on a baking tray. Silicone cups will not need to be oiled. Otherwise, brush the inside of each with melted coconut oil.
Place the shredded zucchini in a colander with a generous pinch of salt for 15 minutes, stirring occasionally. Rinse well & drain. Squeeze all the moisture out using a dish towel or paper towels.
Meanwhile, prepare the onions, sausage & egg mixture.
Whisk together the egg whites, eggs, coconut milk, hot sauce, salt & pepper.
Divide the sausage, onions & zucchini among the 15 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. Top with halved cherry tomatoes, if you like.
Bake for 25 minutes.
These make great meal prep & can be stored in a sealed container for up to 3 days.
