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Last updated on November 5th, 2019 at 12:12 am
I’ve been eating scrambled eggs for quite a few weeks now and thought I’d switch things up a bit. If you follow my blog, you’ll know that I published a recipe for some sausage breakfast cups a while ago, and I thought that I would actually make it into a series! I would love to make different types of breakfast cups featuring different ingredients! This morning I decided to go with a Mexican theme and created these Mexican Breakfast Sausage Cups! What’s Mexican about it you ask? Well the sausage cup is flavoured with some of my Paleo taco seasoning, the egg omelette features red and yellow bell peppers and zucchini and the cup is topped with a tomato slice, red onions and avocado roses! Essentially, I combined traditional taco ingredients and made it into a breakfast!
For breakfast, I ate one of these with a few berries, boiled cauliflower and asparagus. I find that eating just the cup itself isn’t enough to keep me full so I usually eat it with a few other things. I like to make batches of 5-6 so that I can just grab one in the morning, microwave it and eat it. I have mentioned this before, but I always seem to wake up late and never have a lot of time to make breakfast so things that I can quickly grab are perfect for me.
Lately, I’ve been trying to make more and more dairy-free recipes mainly for two reasons. First, dairy hinders weight loss and second, it’s better for ladies with PCOS to skip dairy altogether because of the inflammation it causes. Now, when I do eat dairy, I like to eat it from only Jersey cows, goats or sheep because they don’t cause inflammation, but I realize that not everyone has access to dairy from those animals, so I’ll try to upload more recipes that are dairy-free from now on. When making omelettes, you really don’t need to add dairy, and if you really wanted to, you could add some almond milk, coconut milk or coconut cream to it so that it gives it a creamy and fluffy texture.
As soon as the cups came out of the oven, I took a bite out of one and was so happy with the results! It really is like biting into a tacos or Mexican omelette! I had a lot of fun creating these and my favourite part was making the avocado roses. You can serve these breakfast cups with a keto vegetable frittata for the ultimate breakfast!
Now let me tell you that it is no easy feat! Your avocado essentially needs to be perfectly firm, but soft so that it can curl without breaking. To be honest, I was only able to make 4 roses before the rest decided to break! But that’s okay! If you don’t want to, or can’t make roses, just smash the avocado up and serve it like guacamole!
When taking a picture right in front of it, you can really see the shape of the meat cup. It looks like a meat and egg cupcake with some avocado and tomato frosting!
To make this recipe, it’s really important to use the jumbo muffin panbecause I find the regular size are too small to work with and gives way small portions. I used the Wilton brand and you can usually find it in any store or on Amazon. When baking them in the oven, you definitely need that 25 minutes or the eggs will still be raw in the middle! You can use ground pork or ground beef for this recipe as they’re both interchangeable! The most important part of this recipe is the taco seasoning that I added to the meat. Do not forget it or the Mexican flavour will completely disappear!
Mexican Breakfast Sausage Cups
- Preheat the oven to 200C/400F.
- Knead together the ground meat and taco spice in a large bowl.
- Add 70g of sausage to each jumbo muffin mould.
- With your hands, shape the sausage around the mould so that it becomes a cup. Make sure all sides are properly coated.
- Place the muffin pan into the oven in the middle and bake for 25 minutes exactly. Take it out of the oven. You can either eat it right away or let it cool down.
- While the cups are baking, make the toppings.
- If you want to make the avocado rose version, slice the tomato into 6 slices and dice the red onion. Slice the avocado in half and peel the skin off. Lay one half of the avocado, cut side down, and slice it really thin! *If the slices are too thick, they will break when you roll it out. Fan out the avocado slices. Take 3-4 large slices, starting from one end, curl the avocado slices toward the center until you get a rose shape. Carefully put it aside and continue with the rest of the slices. Top each muffin with a slice of tomato, carefully place some avocado roses over, and sprinkle some chopped red onions in between the roses. Sprinkle the salt and black pepper over and top with a fresh piece of cilantro.
Wilton 6-Cup Jumbo Muffin Pan
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