Paleo Chicken Sausage and Spinach Mini Frittatas

1 pkg al fresco country style chicken sausage
12 eggs
1/2 cup coconut milk
2-3 cups of spinach
organic salt free seasoning blend (optional)
salt
pepper

Prep:

*Preheat oven to 350 degrees

In a bowl, whisk 12 whole eggs and add your coconut milk.  Season to your liking.  I used an all organic salt free blend of 21 spices that I’ve been using on everything lately now that I’m in early show prep.  Salt, pepper, whatever you like.

In a silicone cupcake tray, or nonstick, grease with coconut oil, etc.

Dice up your entire pack of al fresco sausage and drop about 6-8 chopped pieces in each of 12 muffin/cupcake tins.  Then, add your shredded spinach.  Next, pour your egg mixture to about the top leaving room for expansion.

Bake at 350 for 25 minutes of until center is solid.  Cool and serve.

Live healthy,