Happy Wednesday! We’ve made it half way through the week! I hope ya’ll are enjoying the recipes on Wednesdays! They won’t always be Whole30, but they’ll always be yummy! This week when I was meal planning, I wanted something quick and easy for breakfast since this was going to be our first week of having to be out the door so early! In the past, we had made egg muffins with sausage, biscuits, eggs and cheese. That recipe wasn’t Whole30 approved, so I did some research and added to a recipe that I liked and came up with this! I will say these are a tad spicy, so you may want to cut back on the spicy spices if you don’t like heat!
I knew I had some leftover potatoes that I wanted to use, so I grabbed those out of the fridge and tossed them with the dump ranch that I’ve been keeping made in the fridge.
Next, I browned some sausage that I made earlier in the week. I would say it was around a 1/2 pound. I ended up not draining it, there wasn’t much grease in the pan. After the sausage was cooked, I added taco seasoning and a little water and mixed together. Next, I put in the spinach and Rotel and cooked until the spinach was wilted. Once it was finished, I put it to the side.
In a mixing bowl, I mixed the eggs, coconut milk, garlic and salt. Next, I assembled the egg muffins. I wanted to get 2 dozen muffins. I started with the potatoes and distributed them evenly on the bottom. I had enough for 1-2 per cup. Then layer your sausage mixture, probably around a tablespoon. Finish with the egg mixture, I filled them up until they were 3/4 full. Cook on 350 for 20-25 minutes or until they start browning on the top.
Recipe adapted from Life In the Green House.
2 potatoes, diced
1/2 pound ground pork
taco seasoning (be sure that it is Whole30 compliant)
2 cups fresh spinach
1 can of Rotel, drained
1 clove garlic, minced
½ cup coconut milk
salt to taste- you can also use pepper, but I left out because of the heat we already had.
How to make:
Dice and season your potatoes however you’d like and cook in the air fryer on 400 for 18 minutes. If you don’t have an air fryer you can also roast them in the oven.
Preheat your oven to 350.
Meanwhile, brown the sausage in a large skillet over medium heat with taco seasoning and a little water to make sure the taco seasoning mixes well.
Add in the drained can of Rotel tomatoes and spinach.
In a mixing bowl, mix together eggs, garlic. coconut milk and salt.
Grease your muffin tins.
Layer your muffin tins in this order: potatoes (1-2 depending on the size), sausage mixture (1 tablespoon), egg mixture (fill 3/4 of muffin).
Put in the oven for 20-25 minutes until done.
We’ve eaten these every morning for breakfast this week and they reheat perfectly in the microwave. They’d also be awesome topped with Whole3o compliant salsa or Guac or you could live on the edge and top them with both!
I hope you enjoy them!