Sausage & Egg Muffins

Was I excited to find this Paleo win or what! Super quick – check. Easy to make – check. Edible on the go – check. It’s cheap and it keeps – check and check. Basically, this recipe meets all requirements for the college student stamp of approval. And it taste good – so, triple check.

Here’s what you need:

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1/2 lb Italian sausage or pork breakfast sausage (no added sugar, gluten free)
1 Clove garlic (minced)
3 Roma tomatoes (diced)
1 Tsp Italian seasoning
1/2 Tsp onion powder
5 Large eggs
Dash of salt
1-2 Tsp coconut oil (for cooking sausage and greasing muffin pan)

And here’s what to do!

Step 1: Preheat oven to 400 degrees and grease the muffin pan with your coconut oil.

Step 2: Heat your sausage over medium heat on a skillet greased with coconut oil. When the sausage is halfway brown, add in your minced garlic.

Step 3: When the sausage is nearly browned, add in your diced tomatoes and cook for a couple more minutes or so. Then dump the skillet into a strainer to let out any excess juices.

Step 4: In a large bowl, mix all five eggs, salt, onion powder, and Italian seasoning and whisk together. Once you’re done, add in the sausage and tomatoes from the strainer.

Step 5: Fill up your muffin pan! This will make around 6 muffins total.

Step 6: Bake for 13-16 minutes, let them cool down, and enjoy! Easy as that!

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