I recently visited my friend Amanda in Seattle (yes we have the same name, taught at the same school, and lived in the same apartment complex just by chance), and while I was visiting, we made these delicious caveman-satisfying breakfast cups for her carnivorous husband. They’re simple and super easy. I usually make them the night before (or on the weekend) and freeze them for a quick breakfast, since I struggle in the mornings.
Amanda’s husband is a foodie, she says- “He lives for trying every item on a menu, finding new restaurants to try out, and will always give you a great recommendation for what to get. When we found out he was gluten intolerant you would have thought his world was ending. He had no idea what a gluten free diet would look like and was not excited about his new food prospects. Thankfully, my dear friend Amanda, gave us a taste of what this new lifestyle could look like! Not only are these breakfast cups filling and delicious, but we didn’t feel like we were missing out on a bread option. I totally recommend making these (cave)man pleasing breakfast cups!”
This breakfast of champions gave us fuel for our hike on Mount Rainier!
What you need: **This makes a whole 12 cup tray**
Half a pound of Italian sausage meat (organic sausages or you can use natural ground turkey)
¼ cup onions
2 cloves minced garlic
1 cup chopped asparagus
What to do:
- Preheat oven to 350 and coat muffin tray with pam.
- Sautee the meat in a little olive oil (or coconut oil) until browned.
- Add asparagus, onions, and garlic and cook until meat is fully cooked
- Spoon evenly into muffin cups. We filled them pretty high, but you can put less depending on how meaty you want your egg cups.
**You may need to drain the meat mixture a little as it gets pretty juicy when you bake it**
- Whisk the eggs together in a separate bowl and add salt and pepper. You can add cayenne pepper if you want it to be spicy (sidenote: cayenne boosts your metabolism).
- Fill in the cups with the egg mixture.
- Bake for 20 minutes or until eggs are done.
- Garnish with some sliced avocado and enjoy! Freeze the remaining cups and heat them up in the mornings for a quick and healthy high protein breakfast.
Note: You can fill these cups with any assortment of vegetables. It’s as if you’re making an omelette in a cup.
-yellow bell pepper, spinach, and tomato
-bacon, onion, and jalapeno pepper
– spinach, goat cheese (*not paleo), and mushroom