Easy Whole30 Egg Muffins

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An easy and delicious Whole30 compliant breakfast option the whole family will love! Makes 12-16 (depending on size of your muffin cups or tray)

Scale

1– 1.5 cup cooked shredded or diced potatoes
3 Teton Waters Ranch Andouille Sausages (sliced down the middle lengthwise then halved) or a package of bacon (precooked)
1/4 – 1/2 c sliced green onions
10 eggs (I used Vital Farms)
1/2 cup canned coconut milk (full fat)
Optional : Diced Green Chile (add to cup before egg mixture)

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Add silicone cupcake liners to a baking sheet or lightly grease a cupcake pan with melted ghee or oil of your choice. Silicone muffin pans work very well too.
Melt a teaspoon or two ghee in a pan, then add potatoes and sprinkle with salt and pepper. Timesaving tip: look for canned cooked diced potatoes to skip this step.
Lightly sauté potatoes until softened.
Once potatoes are cooked add to the bottom of each muffin liner. A tablespoon of potatoes is usually enough.
Divide the sausage, green onion (and green chile if you’re using it) evenly among the cups.
Whisk together eggs and coconut milk in a bowl and pour into cups (making them about 7/8 full to give them space to rise)
Place in oven and bake at 400 for 18-20 mins.
Check for centers to be “set” but sticking a toothpick into the middle of the cup. If it comes out mostly dry they’re ready but if it’s still wet, allow a few more minutes of baking time.
Once they’re finished cooking, remove from oven and allow a few minutes to cool slightly and serve! Or allow to cool completely and store in airtight container in refrigerator to enjoy later.
Serve on their own or over a bed of arugula or spinach. (If you’re not doing a Whole30 you can sprinkle with a little shredded cheese.)

Keywords: whole30, healthy breakfast, gluten free, dairy free

Find it online: https://loubiesandlulu.com/easy-whole30-sausage-and-egg-muffins/