Ingredients
Equipment
Method
- Preheat your oven to 375°F. 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 start to soften.
- Add the 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. During the last minute of cooking, add the spinach and toss to combine until just wilted. Let the mixture cool.
- Spoon even amounts of the cooled vegetable and sausage mixture into the 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 tins, 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. You may need an additional 2-4 minutes depending on your oven. Let cool for about 10 minutes before removing from the muffin tin.
- Serve on its own or with a side of fresh berries and sourdough toast.
- To store, allow the egg cups to cool completely. Store in an airtight container in the refrigerator for up to 5 days. They reheat well in a toaster oven.
- To reheat, preheat your oven or toaster oven to 350°F. 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. If reheating from frozen, add an extra 5-7 minutes and loosely cover with foil for the first half of heating.
Notes
Using a silicone muffin tin makes these egg cups very easy to release. If you use a silicone mold, place it on a baking sheet before pouring the egg mixture to prevent spills.