Veggie and Sausage Egg Cups (Dairy Free)

By Bailey1_

Ingredients

• 1 tsp. olive oil
• 1 medium onion-diced
• 1 medium pepper- diced
• 1 clove garlic- minced
• 1 small sweet potato- peeled and diced
• 1 cooked sausage- diced(I use Deli Cart from Costco)
• herbed sea salt and pepper- to taste
• 6 eggs-beaten
• 1 1/4 c. milk alternativePreheat oven to 350 degrees

Details

Servings 1
Adapted from sandisallergyfreerecipes.net

Preparation

Step 1

Saute onion, pepper and sweet potato in olive oil over medium low heat until soft, add garlic and cook for one more minute. Add sausage, salt and pepper. Mix thoroughly.

Grease muffin tins and/or line with paper muffin cups. Spoon your sausage/veggie mixture evenly into your baking cups.

In a measuring cup, mix together eggs and milk. Pour evenly over your mixture.
Bake for 19-23 minutes or until eggs are firm and not jiggling anymore.
I let mine cool completely, then took the paper off. I froze them on a cooling rack until they were firm, then transferred them into a container. If you can eat it, top with shredded cheese.


In the morning, just take two out(which would equal one egg), put them on a plate and microwave for 1 -1 1/2 minutes, depending on your microwave. Or heat them in a frying pan on medium low heat.

What more could you want…..well dairyfree version (egg mixture?)

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