Preheat oven to 375F and grease a 12-count muffin tin with avocado oil or cooking fat of choice. Make sure to grease the sides as well.

In a mixing bowl, add ground pork, adobo seasoning, and red chili pepper flakes. Mix until well combined.

Using a medium size cookie scoop, scoop the pork mixture to create balls, and then put into the muffin tin. You should get 12 balls. If you don't have a cookie scoop, create golf ball size pork balls.

Flatten the pork balls into the muffin tin creating a cup shape. The pork can go up the sides too. Set aside.

Beat the 8 eggs with some kosher salt and black pepper. If you're using leftovers, you might not need seasoning.

Combine all of the cooked veggies together, and scoop about 1-2 tsp of it into the pork cups.

Pour the eggs into the muffin tin. You just want enough to cover the filling.

Bake the sausage egg cups for 25-30 minutes or until the eggs have set and the pork is cooked through.

Serve immediately or store in an airtight container once cooled.