Ingredients

The following ingredients have 12 Servings
  • 1 lb. nitrate free chicken sausage, chopped small or ground turkey, or pork sausage
  • 2 fresh garlic cloves, minced
  • 1/4 tsp chipotle powder
  • 1/4 tsp ground cumin
  • 1/3 cup chipotle pepper in adobo sauce
  • sea salt and fresh ground black pepper to taste, about 1/8 teaspoon each
  • 12 eggs, pasture raised if possible
  • 1/4 cup milk of choice, I used unsweetened coconut milk
  • 1/3 cup shredded cheddar jack cheese (cheese is optional)

Instruction

  • Preheat your oven to 350 degrees f and lightly spray, or brush a standard/regular sized muffin tray with coconut oil (silicone liners also work great for this!)
  • Heat a large skillet over medium heat.
  • Add sausage and garlic, and cook for 5-6 minutes while breaking up the meat with a wooden spoon, until evenly browned.
  • Drain grease if needed, then add seasonings, and chipotle peppers, then stir well to combine.
  • Meanwhile, in a large glass bowl, whisk eggs, milk, sea salt, and pepper.
  • Divide the sausage mixture equally among each prepared muffin cup.
  • On top of the sausage pour in the egg mixture into each muffin cup until each space has an equal amount.
  • Sprinkle each with shredded cheese.
  • Bake in your preheated oven for 15 to 20 minutes, until eggs are set and the tops are puffed and golden.