Mexican Breakfast Sausage Cups that are paleo and keto friendly. Super low carb and low calorie, perfect for breakfast! PCOS diet approved!
Print Pin
5 from 1 vote

Mexican Breakfast Sausage Cups

My second creation in my breakfast cup series! Tacos Omelette for breakfast!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Calories 3.96kcal
Author Mira

Ingredients

  • 420 g ground pork
  • 2 tbsp paleo taco seasoning
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • 1/4 zucchini
  • 7 eggs
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1 large tomato
  • 2 avocado
  • 1 small red onion 30g
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1-2 sprigs cilantro

Instructions

  • 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.
  • Dice the red and yellow pepper, and zucchini. Add them to a large bowl, crack the eggs open and sprinkle in the salt, black pepper and garlic powder. Whisk the eggs and pour equally in each muffin mould.
  • 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.
  • If you want to make the guacamole version, mash the avocado along with the salt and black pepper. Dice the tomato and red onion and mix together. Add the guacamole over each sausage cup and place the diced tomatoes over. Add a fresh piece of cilantro for decoration.

Notes

Buy the equipment used here:
Wilton 6-Cup Jumbo Muffin Pan

Nutrition

Serving: 1cup | Calories: 3.96kcal | Carbohydrates: 10.61g | Protein: 21.31g | Fat: 30.17g | Saturated Fat: 8.79g | Cholesterol: 297mg | Sodium: 131mg | Fiber: 5.86g | Sugar: 2.53g | NET CARBS: 4.75g