- 1/2 tbsp oil (plus a little more to grease the muffin liners)
- 1/2 pound ground sausage
- 1 /2 c diced red pepper
- 1/4 cup green onions, chopped
- 1 cup shredded potatoes
- 1/4 shredded cheddar cheese, optional
- 6 eggs
- 1/2 cup canned coconut milk
- 1/2 tbsp hot sauce or buffalo sauce, optional
- 1 1/2 tsp salt
- 1 tsp garlic powder
- black pepper
- 2 tbsp parsley, chopped
Preheat oven to 350 degrees and line a 12 count muffin tin with muffin liners.
Heat a skillet over medium heat and add the oil. Next, add the sausage to the skillet to cook and break up the sausage as it browns. When the sausage has browned, add the diced red peppers to the skillet. Cook the peppers for 3-4 minutes until the peppers begin to become tender. Remove the skillet from the heat and then stir in the potatoes and green onions until well combined. Set aside.
While the sausage and peppers are cooking, combine the eggs, coconut milk, hot sauce, salt, pepper, and parsley in a large mixing bowl. Whisk well to combine.
Spray the muffin liners with a little oil to prevent any sticking. Next, divide the sausage and pepper mixture evenly among the lined muffin cups. Then, top each muffin well with cheddar cheese if you’re using it.
Pour the whisked eggs over the sausage mixture, filling each muffin well three fourths of the way full. Bake the egg muffins at 350 degrees for 30-35 minutes until the egg is set and no longer runny. Enjoy!