For these particular egg muffin cups we used sausages and bell peppers for the filling. For flavouring I worked with garlic and added some dried oregano since I find it pairs beautifully with eggs and ground coriander.
There you have it peppers and sausage egg muffin cups.
The girls each ate two in one sitting. #KidApproved
Video:
Peppers and Sausage Egg Muffin Cups
- 10-12 eggs
- 1 tbsp ground coriander
- 1 tbsp dried oregano
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 small green bell pepper, diced
- 1 small red bell pepper, diced
- 1 small yellow bell pepper, diced
- 5 beef sausages, fried and diced
- Salt and pepper to taste
Instructions
In a large bowl add the eggs , season with salt, pepper, half of the ground coriander and oregano. Lightly beat with a fork and set aside.
Pre heat your oven at 180°C
In the same pan that the sausages were in, over medium heat, add the onion, garlic and bell peppers. Season with salt , pepper and the rest of the oregano and ground coriander.
Cook for 5-7 minutes stirring occasionally.
Once cooked, remove from heat and mix with cut up fried sausages.
Grease your cupcake tin with some oil.
Spoon over the sausage and bell pepper mixture, a third way into the cupcake tin.
Pour over the egg mixture to cover the filling. Almost all the way to the top.
Bake at 180°C for 18-20 minutes until the eggs are set.
Remove from the oven and allow to cool before removing the egg muffin cups. You can use a butter knife to pry the edges for easy removal.
Perfect with a fresh salad on the side.
Makes 12 egg muffin cups