Chili Egg Cups

Many people are unsure what to eat for breakfast on the go during their Whole30. Muffins, bagels, and oatmeal packets are all out of the question, so what do you do? You make Chili Egg Cups! I make a batch of these on Sunday, wrap them individually, and bring two with me to the office each morning. You can eat them cold or reheat them in the microwave for about 20-30 seconds.

Ingredients:

• 1 pound raw compliant breakfast sausage

• 1 tablespoon compliant chili powder (like this one or this one)

• 1/2 tablespoon apple cider vinegar

• 12 eggs

Instructions:

1. Preheat oven to 350°.

2. Lightly grease a 12-cup muffin tin.

3. Combine sausage, chili powder, and apple cider vinegar with your hands.

4. Distribute evenly among 12 muffin cups, about 1/8 cup of sausage per muffin.

5. Crack one egg into each cup and sprinkle with a pinch of salt.

6. Bake in oven for 25 minutes, or until the egg whites are completely opaque.  

Servings: 6

Total time: 30 minutes 

*Tip: let these cool completely in the fridge and individually wrap them in aluminum foil for breakfast on the go. You can reheat them in the microwave for 30 seconds.

For more recipes from my Whole30 for People Who Don’t Cook series, click here!