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Gluten Free Sweet Potato & Sausage Egg Cups Photo

Gluten Free Sweet Potato & Sausage Egg Cups Recipe

Kristy Still
Gluten Free Sweet Potato & Sausage Egg Cups are a quick, on-the-go breakfast that everyone will love. They’re great for busy commutes!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Cuisine Gluten Free
Servings 12
Calories 158 kcal

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.

Nutrition

Calories: 158kcalCarbohydrates: 3gProtein: 9gFat: 12gSaturated Fat: 3gSodium: 281mgFiber: 1gSugar: 1g
Keyword Baked, Baking, Breakfasts, Brunches, Easy, Eggs, Family Meals and Snacks, Gluten Free, Muffins, Onions, Peppers, Sausage, Sweet Potatoes
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