Gluten Free Sweet Potato & Sausage Egg Cups
If you have around 35 minutes to spend in the kitchen, Gluten Free Sweet Potato & Sausage Egg Cups might be a great gluten free, dairy free, and whole 30 recipe to try. This recipe makes 12 servings with 178 calories, 10g of protein, and 13g of fat each. For 64 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. It is brought to you by Food Fanatic. Not a lot of people made this recipe, and 8 would say it hit the spot. It works well as an inexpensive side dish. Head to the store and pick up black pepper, eggs, salt, and a few other things to make it today. Overall, this recipe earns a not so tremendous spoonacular score of 35%. Gluten Free Sweet Potato Sausage Balls, Sweet Potato and Mozzarellan Egg Skillet (vegetarian, gluten-free), and Sweet Potato Hash Egg Cups are very similar to this recipe.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
1/2 teaspoon Black Pepper
8 Eggs
1 teaspoon Fennel Seed
1 pound Ground Sausage, mild
1 Red Pepper, diced
1/2 teaspoon Salt
1 medium Sweet Potato, sliced & cubed
1/4 cup Diced White Onion
Equipment:
oven
frying pan
paper towels
muffin tray
bowl
mixing bowl
whisk
Cooking instruction summary:
Preheat the oven to 400F. In a cast iron skillet, cook the ground sausage until well-done, mix in the fennel seed. Do not drain the pan. Set aside the sausage on a paper towel lined plate, to drain off excess grease. While the sausage is draining, add in the onion, potato, and pepper into the pan. Cook this on medium-high heat for about 10 minutes until the veggies have softened. Spray a muffin pan with non-stick cooking spray. Coat each tin well to avoid sticking. Combine the sausage with the veggies in a large bowl and mix together well. Fill each muffin tin with the filling. In a mixing bowl, whisk together the eggs to combine. Pour it over each muffin tin nearly to the top. Bake for 15 minutes at 400F or until nicely browned.
Step by step:
1. Preheat the oven to 400F.
2. In a cast iron skillet, cook the ground sausage until well-done, mix in the fennel seed.
3. Do not drain the pan.
4. Set aside the sausage on a paper towel lined plate, to drain off excess grease.
5. While the sausage is draining, add in the onion, potato, and pepper into the pan.
6. Cook this on medium-high heat for about 10 minutes until the veggies have softened.
7. Spray a muffin pan with non-stick cooking spray. Coat each tin well to avoid sticking.
8. Combine the sausage with the veggies in a large bowl and mix together well.
9. Fill each muffin tin with the filling.
10. In a mixing bowl, whisk together the eggs to combine.
11. Pour it over each muffin tin nearly to the top.
12. Bake for 15 minutes at 400F or until nicely browned.
Nutrition Information:
covered percent of daily need
