Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Spray a muffin tin with avocado oil cooking spray.
- In a large skillet, heat the avocado oil over medium heat. Add the white parts of the green onions and red bell pepper. Sauté for 2 minutes until the vegetables begin to soften.
- Add the chopped sausage, sea salt, dried oregano, and black pepper. Cook for about 3 minutes until the sausage begins to brown. Stir and continue to cook until the sausage is browned on all sides. In the last minute of cooking, add the spinach and toss until just wilted. Remove from heat and let cool.
- Spoon even amounts of the cooled sausage and vegetable mixture into the prepared muffin cups.
- In a blender, combine the eggs, cottage cheese, kosher salt, and black pepper. Blend until fluffy and pale yellow.
- Carefully pour the egg mixture into the muffin cups, being careful not to overfill. Top with the shredded goat cheddar and the green parts of the green onions.
- Bake for 18-20 minutes, or until the tops are golden brown. Cooking time may vary by oven. Let cool in the muffin tin for about 10 minutes before removing.
- Serve on its own or with a side of fresh berries and toast.
- To store, allow the egg cups to cool completely. Store in an airtight container in the refrigerator for up to 5 days.
- To reheat, preheat your oven or toaster oven to 350°F (175°C). Place egg cups on a parchment-lined baking sheet and warm for 8-10 minutes in a standard oven, or 5-7 minutes in a toaster oven, until heated through.
Notes
For easier removal, use a silicone muffin tin. If using a silicone mold, place it on a baking sheet before filling to prevent spills.