Beef Breakfast Sausage Egg Cups

Step 1

Combine 1 pound Ground Beef (93% or leaner), 2 teaspoons chopped fresh sage or 1/2 teaspoon rubbed sage, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt and 1/4 to 1/2 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly.

Step 2

Heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.

Step 3

Remove skillet from heat; let cool 10 minutes, stirring occasionally.

Step 4

Place 1-2 inches of water in a roasting pan and place on the bottom rack of the oven.

Step 5

Preheat the oven to 350˚F.

Step 6

Coat 8 silicone cupcake liners with nonstick cooking spray and place on a sheet pan. Fill each cupcake liner with 1 tbsp of the prepared Basic Country Beef Breakfast Sausage.

Step 7

Freeze extra cooked sausage for later use.

Step 8

Divide scallions evenly across the 8 cupcake liners. Beat the eggs, cottage cheese, shredded cheese and pepper and in blender for 20-30 seconds until fully combined.

Step 9

Divide egg mixture evenly across the cupcake liners. Place sheet pan in the oven and bake for 30 minutes or until the egg bites are lightly toasted and firm.

Step 10

Evenly divide your egg cups, yogurt, granola and fresh fruit amongst your containers. Seal and store for up to 4 days.