Green Chili and Sausage Egg Cups

These Green Chili and Sausage Egg Cups are the perfect thing to have on hand for a quick breakfast or snack. They can be eaten warmed up or cold. You would never know they are dairy free because the coconut milk gives them a creamy consistency. The chicken sausage combined with the green chilis give them a burst of flavor. This recipe is easy to make, nutritious, delicious, portable, and great for busy mornings.

Ingredients:

14 -16 oz. chicken breakfast sausage

8 eggs

1/2 cup canned full fat coconut milk, preferably without guar gum

1 4 oz. can diced green chilis

2 tsp Dijon mustard

1/2 tsp salt

Directions:

Preheat the oven to 375.
Place 14 silicone muffin cups onto a baking sheet or spray a muffin pan with cooking spray
In a large sauté pan, cook the sausage over medium heat until browned and set aside.
Divide the sausage between the muffin cups.
In a large bowl whisk the eggs until well blended.
Add the coconut milk and combine.
Add the green chilis, mustard and salt.
Whisk until well combined.
Divide the sausage equally between the silicone muffin cups.
Pour the egg mixture over the sausage.
Bake for 20-25 minutes or until set.
Allow to cool slightly before serving.
Egg cups may be stored in the refrigerator for up to a week and rewarmed in the microwave.

Emily Maxson

Hi everyone! Thank you for visiting Emily’s Fresh Kitchen. I am a trained chef and cookbook author and I love to eat, cook, and think about food. In 1998 I was diagnosed with Crohn’s disease and had surgery to remove part of my intestines. Read More about “About”…