Gluten Free Sweet Potato & Sausage Egg Cups Recipe
Gluten Free Sweet Potato & Sausage Egg Cups are a quick, on-the-go breakfast that everyone will love. They’re great for busy commutes!
Ingredients
- 1 pound Ground Sausage mild
- 1 teaspoon Fennel Seed
- 1/4 cup Diced White Onion
- 1 medium Sweet Potato sliced & cubed
- 1 Red Pepper diced
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 8 Egg
Instructions
- Preheat the oven to 400°F.
- In a cast iron skillet, cook the ground sausage until well-done, mix in the fennel seed.
- Do not drain the pan.
- Set aside the sausage on a paper towel lined plate, to drain off excess grease.
- While the sausage is draining, add in the onion, potato, and pepper into the pan.
- Cook this on medium-high heat for about 10 minutes until the veggies have softened.
- Spray a muffin pan with non-stick cooking spray. Coat each tin well to avoid sticking.
- Combine the sausage with the veggies in a large bowl and mix together well.
- Fill each muffin tin with the filling.
- In a mixing bowl, whisk together the eggs to combine.
- Pour it over each muffin tin nearly to the top.
- Bake for 15 minutes at 400°F or until nicely browned.