Sausage Breakfast Cups
Perfect low-carb breakfast on the go!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 cups
- 6 eggs
- 60 g spinach frozen or fresh
- 1 large broccoli floret
- 3 mushrooms brown, shiitake, white, portobello (1/2 one
- pinch salt
- pinch black pepper
- As needed fresh parsley
Preheat the oven to 200C/400F.
In a bowl, knead together the ground pork and all of the spices.
Add 80g of sausage to each muffin mold. (Large 6 pieces muffin mold)
With your hands, shape the sausage around the mold so that it becomes a cup. Make sure all sides are properly coated.
Chop the broccoli and slice the mushrooms.
Add 10g of spinach to each mold. Crack one egg over the spinach in each mold. Add the chopped broccoli and mushrooms to each mold. Sprinkle the salt & pepper over.
Bake in the oven for 25 minutes. Take out of the oven and eat hot or cold!
Serving: 1cup | Calories: 292kcal | Carbohydrates: 1.88g | Protein: 20.34g | Fat: 22.11g | Saturated Fat: 7.9g | Cholesterol: 269mg | Sodium: 155mg | Fiber: 0.7g | Sugar: 0.49g