Egg cups: KETO, Paleo, Low Carb Approved

Egg breakfast cups 😀 Keto, clean eating, paleo, low carb approved

Ingredients
1 tablespoon olive oil
1 medium onion finely chopped
3 cloves garlic minced
8 ounces mushrooms thinly sliced
½ pound hot chicken sausage or sweet if preferred
3 ounces sun-dried tomatoes finely chopped
2 cups chopped kale
8 ounces feta cheese crumbled
Little cooking spray
12- cup muffin pan
1 1/2 cups egg substitute or 6 eggs

Instructions
Preheat oven to 350 degrees.
Add olive oil, then saute onion for 4 minutes. Add garlic and saute one additional minute.
Add mushrooms and cook for 5 minutes. Then add chicken sausage, and cook 6 minutes, or until thoroughly cooked. Break the sausage up into small pieces. Add sun-dried tomatoes and incorporate fully.
Add kale and cook about 2 minutes, until it wilts slightly.
Turn off heat then stir in feta
Spray muffin pan, then add ingredients evenly to each muffin cup.
Pour equal amount of egg into each cup, filling to just below the rim.
Bake until the eggs have set, about 25-30 minutes.

Freezable!