Meaty Breakfast Cups

Meaty Breakfast Cups
4 from 1 ratings
My meaty breakfast cups are the perfect Paleo recipe for an on-the-go breakfast. I love to make them for company and top with a fried or poached egg. This breakfast cup taste amazing with the yoke going into the meat and vegetables! Great for entertaining…. I was able to make 10 medium breakfast cups with the recipe below. You can chop or grate your zucchini. I found grating using my Edgeware Grater works the best! I actually grated 2 and put in a colander to drain for 30 minutes. Took 1 cup for this delicious breakfast cup and saved the rest for my Paleo Zucchini Bread. For this recipe and other entertaining tips from Cindy's Table, click here.
  • 1 tablespoon olive oil
  • 1/2 yellow onion, diced (about 1/4 cup)
  • 1/2 red pepper, diced
  • 1 clove garlic, minced
  • 1 medium zucchini, grated (about 1 cup)
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 pound ground beef
  • 16 ounce pound bulk pork breakfast sausage
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  1. Directions
  2. Preheat oven to 350. Prepare a cupcake tin by lining or brushing with oil. Place a Le Creuset Iron handle skillet over medium-high heat. Add oil then saute onions and red pepper for 2 minutes. Add in garlic and season with salt and pepper. Saute for about 5 minutes until the vegetables have softened. Remove from heat and let cool. In a large bowl add beef and breakfast sausage then combine in cooked vegetables and herbs (parsley, basil and oregano). Using your hands is best and do not over mix. Add mixture into your prepared tin and bake for 35 minutes. (Depending on the size of your tins).