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Make Ahead Breakfast Cups

Now that school has started back up, I've found myself in dire need of grab + go options... especially in the morning! It never fails that despite all of my preparation, my breakfast is the FIRST thing up for negotiation when time gets scarce!

Enter these Make Ahead Breakfast Cups.

Now, please note that I am not the first person who has frozen eggs in a muffin tin, nor will be the last. But these guys are jam packed with nutrients and free of dairy AND grains! So if you are trying to eat paleo-ish too, these will be perfect for you.

Also good news? My husband loves them and so do two out of the three kids. SCORE! Hoping you love them as much as we do!




2 cups diced sweet potatoes

1 TBS avocado oil

1 tsp chili powder

1/2 tsp paprika

1/2 tsp oregano

6 eggs

1/2 cup full fat coconut milk (from the can)

1 1/4 cup breakfast sausage, browned and crumbled

2 cups fresh spinach (or other greens), roughly chopped

1/4 cup finely diced onion

2 cloves garlic, minced

1 TBS siracha, optional (but I insist)

salt + pepper, to taste


Preheat oven to 425.

On a large baking sheet, toss sweet potatoes with avocado oil, chili powder, paprika and oregano. Bake for fifteen minutes then stir. Bake for another fifteen minutes (or until roasted completely).

Meanwhile, saute onions and garlic in skillet until soft and fragrant, usually 5 - 7 minutes. Add spinach, lightly season with salt and pepper. Cook until spinach is just wilted but still bright green.

Stir in sausage and coconut milk to the spinach mixture. **Be sure to shake the can of coconut milk first. The coconut milk will become creamy and smell delicious.

In a large bowl, whisk eggs and sriracha together, seasoning with salt and pepper to taste. Set aside until you are ready to assemble.

When your sweet potatoes are ready, grease a 12-muffin tin with spray. Fill the lower third of each cup with a spoonful of sweet potatoes. Next, layer in the sausage + spinach mixture. Spoon egg mixture on top until almost full.

Lower oven to 400.

Bake egg cups for 15 - 20 minutes, turning halfway through. The cups are done with the eggs are set and no longer giving you that jig-jig-jig in the middle.

Serve alongside some mashed avocado or guac!

Freezing Directions : Cook breakfast cups and allow to cool on wire rack completely. Wrap individually in foil and store in a large ziplock bag or Tupperware container in the freezer. They stay good for about a month, but definitely won't last that long!

Reheating Directions (from frozen) : Place no more than two Breakfast Cups, unwrapped, on a microwave safe plate. Cover loosely with paper towel and microwave on high for 45 - 60

​seconds, or until hot!

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