Hot Italian Egg Cups

What you'll need:

• Silicone muffin pan 
• 1 lb ground pork
• 3 cloves garlic, minced or pressed
• 1 yellow onion, sliced
• 1 green pepper, diced
• 1 tbsp + 1 tsp red pepper flakes
• 2-1/2 tbsp fennel seeds
• 2 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried thyme
• 1 tbsp + 1 tsp garlic powder
• 1-1/2 tsp salt
• 1/2 tsp pepper
• 1 dozen eggs
• 1/4 cup unsweetened almond milk
• 1/2 tbsp ghee
• Avocado oil spray

Grab a large frying pan & put it over high heat. Once hot, add in the red pepper flakes, fennel seeds, oregano, basil, & thyme to toast the seasoning until fragrant, about 1 minute. Then remove from heat.

In the same pan, turn the heat down to medium to make your sausage. Add the ghee, then add the ground pork when the ghee is melted. Break up the clumps then add your toasted spices, 1 tbsp of garlic powder, salt & pepper. Cook until the meat is no longer pink, about 8 minutes, then put the sausage in a bowl.

Preheat your oven to 350.

In the same pan on medium heat, saute the onions, peppers, & garlic. No need to add any oils because you'll be cooking in the rendered oils/fats from the sausage. Cook the veggies until they are translucent, about 4-5 minutes. Remove from heat!

In a large bowl, crack 1 dozen eggs, then add almond milk, 1 tsp garlic powder, salt & pepper. Beat those eggs up! I like using my immersion blender because it makes it oh so fluffy in a minute.

Now egg cups, assemble!

Lightly spray your muffin tin with avocado oil spray (ghee oil spray works too). Add your onion & peppers to the bottom, then layer in the sausage, & top off with the eggs. Sprinkle that last tsp of red pepper flakes over all of the egg cups, then bake it undisturbed for 30 minutes. (If you over-filled your muffin tins or are worried about spillage, place your muffin tin on a baking sheet to act as a catch all).