1cupparmesan cheese, divided into 2 portionsI use "petals" but shreds would work too
Pre-heat oven to 350F. Grease baking dish with avocado oil or coconut oil, and set aside.
Heat a frying pan on medium-low with the oil. Add minced shallots and sauté for a few minutes until translucent.
Add ground sausage. If your sausage is uncooked, fry it until cooked through, then add spinach. (If sausage is pre-cooked, add spinach at the same time.) Sauté mixture until everything is cooked and well-combined.
Crack eggs into a bowl and whisk thoroughly. Add coriander, parsley, salt, heavy cream, and half of the cheese. Stir well.
Add spoonfuls of sausage mixture to eggs while continuously stirring to temper the mixture. (I.e. don't add it all at once or you may end up with chunks of cooked egg from the heat of the just-cooked sausage/spinach.)
Once everything is combined well, pour into baking dish(es) and sprinkle remaining parmesan on top.
Bake at 350F. Muffin cups take approximately 10 minutes, and a glass pie plate takes approximately 20. The top should be golden brown, and a knife inserted in the center should come out clean. Enjoy!
Recommended bakeware: 2 glass pie plates (I use this one), or 1 glass pie plate + 12 muffins, or 2 dozen muffins.I use silicone muffin cups and they work beautifully - both for a pre-portioned breakfast serving, or to take as an excellent breakfast on the go. These are the silicone muffin cups I use and LOVE!Pairing suggestions: this recipe would be lovely alongside a Butter Chai Latté and a fruit salad!