Home Food & Drinks Caveman Breakfast Cups

Caveman Breakfast Cups

by Michael Polzella

My friend Amanda showed me this recipe a few years ago, and I’ve been making it ever since. It’s gluten free and great for people on the go, or anyone who just enjoys protein and veggie-filled omelets. With endless possibilities, see below for my favorite recipe!

*Makes 12 cups*

10 eggs

1/2 pound of Italian sausage meat (organic sausage or natural ground turkey)

¼ cup onions

2 cloves minced garlic

1 cup chopped asparagus

Precook the sausage, chop and mix all ingredients together, then place in muffin tray in a 350-degree preheated oven for about 20 minutes. Enjoy!

Amanda Santucci, The Skinny Spice

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