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Category
Breakfast / Eggs / Whole30 Approved
Servings
6-12
Prep Time
15 minutes
Cook Time
40 minutes
Author:
Hayley Lucero
Whole30 Certified Coach Hayley Lucero brings us this amazingly healthy and delicious breakfast recipe.
Each serving is 1-2 egg bites. Enjoy with some fresh fruit in the morning!
Ingredients
12 eggs
-
3 pork breakfast sausage links
2 small (or 1 large) Russet potatoes (diced)
1 Tbsp. olive oil
1/2 white onion (diced)
1 Tbsp. garlic
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. pepper
Directions
Preheat oven to 400°F.
Heat 1 Tbsp. olive oil in a pan. Remove casing from breakfast sausages and cook in the pan until browned.
Combine eggs, potatoes, onion, garlic, chili powder, salt, and pepper in a bowl and whisk together.
When sausage is browned, cool for about 10 minutes (so it doesn't cook the eggs when you combine them). Once sausage is cooled to room temperature, whisk it into the egg mixture.
Line a muffin tin with baking cup liners (silicone works best, but paper works too). spray liners with non-stick spray (I prefer avocado spray).
Fill each cup 3/4 full (approximately a 1/3 cup scoop) and this should fill 12 muffin cups.
Bake in the oven for 40 minutes.
Store in the fridge for up to a week.
Recipe Note
Hayley is a Whole30 Certified Coach who is a Colorado native. She has a bachelor’s degree in Human Nutrition and a Masters in Health Promotion. She believes food is medicine and as a full time health coach, she loves helping people change their lifestyle to feel their best. When she is not working, you can find her doing all the “Colorado things”: skiing, snowboarding, hiking, working out or hanging with her new puppy.
You can find Hayley online on Instagram, @realfoodwithaltitude and on her website: Real Food With Altitude.
