Low Carb Plant Based Breakfast Muffin Cups

• Avocado Oil Spray
• 18 oz. Just Egg (1.5 bottles)
• 7.4 oz. Beyond Breakfast Sausage (1 box with 6 sausage patties)
• 1 cup Chopped Green Bell Pepper
• 1/3 cup Diced Green Onion
• 2 oz. shredded Plant Based Mozzarella Cheese
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. crushed red pepper flakes
• 1/4 tsp. salt
• freshly ground black pepper

Preheat oven to 350F.  Spray 12 silicone muffin cups with avocado oil spray (or a muffin tin).

Heat a sauté pan over medium heat and spray with avocado oil spray.  Add the Beyond sausage to the pan and cook until browned on all sides, and cooked through.  

Transfer to a cutting board and allow to slightly cool.  Slice into bite size pieces.

Pour the Just Egg into a bowl and season with the garlic powder, onion powder, salt, crushed red pepper and freshly ground black pepper, whisk to mix well.

Spoon equal amounts of the sausage, bell pepper, onion and cheese into each of the 12 muffin cups.  

Pour the seasoned Just Egg over the top of each cup.  

Pop into the oven and bake for 30 minutes, until center is set. Pull out of the oven and allow to sit in silicone cups (or muffin tin) for 5 minutes before transferring to cooling rack.  

Serve warm.  Yields 12 Muffin Cups:  127 calories,  2.5 net carbs,  8 protein, 8.8 fat per muffin.