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!
Gorgeous views.

What you need: **This makes a whole 12 cup tray**

10 eggs

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:

1. Preheat oven to 350 and coat muffin tray with pam.
2. Sautee the meat in a little olive oil (or coconut oil) until browned.
3. Add asparagus, onions, and garlic and cook until meat is fully cooked
4. 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**

5. 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).
6. Fill in the cups with the egg mixture.
7. Bake for 20 minutes or until eggs are done.
8. 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.

Some ideas:

-yellow bell pepper, spinach, and tomato

-bacon, onion, and jalapeno pepper

– spinach, goat cheese (*not paleo), and mushroom