For Sausage Paleo Egg Cups

1. Preheat the oven to 350 degrees.
2. Prep a muffin pan by oiling it with coconut oil (or oil of choice).
3. Slice the sausage into patties, about 1/4 inch thick. Should end up with 6-8 patties.
4. Mold each patty into the muffin tins. Press the sausage down and then press the sausage up the sides of the tin to create a cup that will hold the egg.
5. Crack one egg into each sausage cup.
6. Sprinkle the red onion and tomatoes on top of the egg cups. Feel free to add whatever veggies you have on hand!
7. Add a dash of salt and cracked pepper to each cup.
8. Bake in the oven for 30 minutes.
9. Allow to cool and use a knife or spatula to release the egg cups from the side of the muffin tin.
10. Store in the refrigerator for up to 7 days. (When you are ready to eat one in the morning, just heat in the microwave for about 30 seconds.)

For Ham Paleo Egg Cups

1. Preheat the oven to 350 degrees.
2. Prep a muffin pan by oiling it with coconut oil (or oil of choice).
3. Place each slice of ham into a muffin tin, creating a cup to hold the egg. (One slice of ham per muffin tin.)
4. Crack one egg into each ham cup.
5. Sprinkle the diced red onions and bell peppers on top of the egg cups. Feel free to add whatever veggies you have on hand!
6. Add a dash of salt and cracked black pepper to each cup.
7. Bake in the oven for 30 minutes.
8. Allow to cool and use a knife or spatula to release the egg cups from the sides of the muffin tin.
9. Store in the refrigerator for up to 7 days. (When you are ready to eat one in the morning, just heat in the microwave for about 30 seconds.)