Monday, February 10, 2014

Muffin tin egg cups

I've never been a huge fan of the egg and sausage combination.  It's probably because of the smell of a McDonalds sausage, egg, and cheese sandwich making me vomit on a car ride when I was 5 years old. Anyway, I've recently found that proper sausage from Whole Foods with the Step 4 animal welfare rating works pretty much OK.  These egg cups are intended for breakfast, though I just had 2 for lunch.

To make yourself you will need:
0.5 lb of good Italian sausage
1 onion diced small
1 green pepper also diced small
1 sweet potato shredded in a food processor
12 eggs
olive oil
Muffin tin or two with 12 large cups

First, dice the onion and green pepper.  The remove the skin from the sweet potato and shred in a food processor.  I used the attachment with the smallest shredding holes.  Next, sauté the onions in olive oil for a few min before adding the shredded sweet potato.  Cook until the potato is soft and beginning to brown.  Remove from the heat.

Now cook the sausage until brown and crispy

While the sausage is cooking. in a large bowl, crack all the eggs and whisk until frothy.  Grease the muffin tins with olive oil spray and add about 1/3 cup of the eggs to each cup.  Then sprinkle the green pepper equally between all of the cups.  Add a spoonful of the cooked onions and sweet potatoes and top with the cooked sausage.

Cook in the oven at 350 degrees F for about 20 min.  You can change to the broiler for the last 5 min to make the tops crispy.

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