Go Back
+ servings
sausage egg cups

Sausage Egg Cups (Whole30, Paleo)

A quick and easy recipe for meal prep or breakfast on the go.

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Author Dolly



Sausage Egg Cups

  • 8 eggs
  • 1 large potato finely diced and cooked
  • 1/2 large onion finely diced and cooked
  • 1/2 large red bell pepper finely diced and cooked
  • 1/2 cup shaved brussels sprouts cooked
  • kosher salt
  • black pepper



  1. 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.

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

  3. 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.

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

Sausage Egg Cups

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

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

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

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

  5. Serve immediately or store in an airtight container once cooled.