Sausage & 4-Cheese Keto EGG Cups

January was an absolute crap month for me - I was dealing with deadlines, travel and being so overwhelmed with my daily life that I wasn't able to do my typical meal prep / planning.  I didn't work out, I didn't spend anytime on my pilates practice and my morale was in the crapper.

It's no longer January - the month of bad decisions ... It's February which means I'm back to my normal routine.  Thankfully.

Meal Planning & Prep is a huge component to my success but I don't have a ton of free time so I need easy and delicious go-to's that I enjoy and keep me on track.
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Nothing is easier or yummier in terms of creating easily portable and Keto friendly meals than Egg Cups.

Most Sundays I make different versions of Egg Cups as I find if I have them at the ready, come Monday morning, I can just grab a portion and head out the door.  This reduces the chance I'll grab a ketosis killing snack at the office. 

Anyone that works for a software company is familiar with the typical start up company kitchen - they are always crammed full of pop, snacks, sweet treats, beer, etc. Combined with lunch being brought in many times a week - there's temptation at every turn. 

With a bit of planning I can stay on track - these are one of my favorite items to have on hand.

Today I made Sausage & Ricotta Egg Cups:

Ingredients: 

• 6 Eggs
• Spicy Sausage - 1/2 package (tube)
• Whole Milk Ricotta - 4 oz
• Cream Cheese - 4 oz 
• Parmesan Cheese 
• Cheddar Cheese
• Heavy Cream - (1/3 Cup)
• Salt, Pepper, Garlic Powder
• Spray Oil (coconut or olive)

How To:

• Combine Eggs, Cream and Ricotta together using an emersion blender.  This is the preferred way for me as I like to have a really smooth consistency - additionally it adds a great amount of air to the mixture creating a very light and airy texture. 
• In a muffin / cupcake tin, spray with oil to prevent sticking
• Add sausage 
• Pour in Egg Mixture - I actually mix everything together in a bowl and transfer it to a large measuring cup to make it easy to control the amount I'm pouring into the tin.  These rise a lot so I usually fill them about 3/4th of the way
• Add cubes of cream cheese - I usually do two cubes per egg cup
• Sprinkle with Parmesan and Cheddar Cheese 

Tip:

• Place your muffin tin on a sheet pan just in case you overfilled them.  This will prevent any spill over
• Adjust the ratios to your liking - like sausage?  Add as much as you'd like.  Hate Cream Cheese?  Don't use it ... 
• I make so many different variations of these - the only thing that remains the same are the eggs & heavy cream ... everything else I switch around depending on what I have on hand and what I'm in the mood for!

Place in a preheated oven (375) and bake for about 30 mins. 
​You'll know they're ready when they have risen, are firm to the touch, and the cheese is a beautiful golden brown.

For those of you that have shared that I use too much cheese - I think you may need to take a step back and really evaluate your life through a critical lens.  Something is wrong.  I'm worried about you.