Baked Eggs are back!! But this time they are revamped with more protein and more veggies!
Ingredients : ( made this for the week)
1.5 muffin pans ( yielded 16)
2 tablespoons coconut oil
2 medium sweet potatoes, grated ( I just chopped mine in the food processor)
4 garlic cloves, finely minced
2 cups baby spinach leaves
3 Applegate Chicken Apple Sausage
1 Red bell pepper
1/2 teaspoon smoked paprika
1/4 tsp cayenne pepper
Sea salt and black pepper to taste
Preheat your oven to 350. Get out your muffin pan and grease lightly with coconut oil or olive oil. Grate your sweet potato first, take it out, then grate your zucchini and bell pepper in the food processor.
You will need 2 pans. One small one to start browning your sausage.
Then get out another larger pan and heat the coconut oil, and saute the grated sweet potatoes for about 4 minutes. Add the minced garlic to the potatoes and cook for another 2 min. Add the zucchini and bell pepper, and saute for a few more minutes. Add the spinach last along with the paprika, cayenne, sea salt and pepper to the vegetables, mix well, and cook until everything is soft and spinach is wilted.
Once sausage is browned, set aside to cool. Potatoes & veggies should still be cooking. Once cooled, chop sausage finely in food processor. Then, add to veggie mixture just as it’s about to be finished cooking and mix well. Then, finally divide the mixture evenly into the bottoms of your muffin pan holes.
Carefully crack one egg on top of the veggie/ sausage mixture into each muffin hole. Cook the eggs for about 18-20 minutes, or until the eggs whites are set but the egg is still a little bit “jiggly” and the yolks are not fully cooked. Scoop the eggs carefully out of the muffin holes and serve.
Most of mine didn’t stay together and i think it is because I didn’t finely chop everything in small enough pieces. So use that food processor!!!
Eat & enjoy. These make a full, balanced meal. I love mine with avocado and hot sauce. Good luck stopping at just 1… or 2..