Breakfast Egg Muffins

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egg and sausage muffins

I love the convenience of these breakfast egg muffins! They are easy to make, easy to eat (on the go if you must) and taste great warm or at room temperature. But these breakfast egg muffins are not just a convenient, on-the-go breakfast or snack – they are delicious too.

You can make your own homemade sausage for this recipe, using any ground meat you prefer. Today I used beef, but pork will obviously work as well, and I can imagine that ground chicken, turkey or lamb would also be great in this recipe. You can absolutely make these breakfast egg muffins in advance, and briefly reheat in the microwave, covered, when ready to enjoy.

baked egg and sausage

Breakfast Egg Muffins
 
Prep/Rest
Cook time
Total time
 
Author:
Recipe type: Breakfast, Primal/Paleo, Gluten-Free, Low-Carb
Yield: 8 breakfast muffins
New quantity:
Ingredients
  • 2 teaspoons olive oil for the ramekins
  • 1 lb. 85% lean ground beef
  • 2 teaspoons kosher salt
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon cayenne pepper
  • 8 large eggs
  • Pinch kosher salt
  • Pinch black pepper
  • Pinch smoked paprika
  • 2 tablespoons finely chopped parsley for garnish
Instructions
  1. Preheat oven to 400 degrees F. Place eight 7 oz ramekins on a large baking sheet and brush them with the olive oil.
  2. In a medium bowl, use your hands to mix together the sausage ingredients: ground meat, salt, thyme, garlic powder, smoked paprika, black pepper, red pepper flakes and cayenne pepper. Divide into eight equal portions (I use a kitchen scale) and place each portion in a ramekin. Press on the meat with your hands so that it covers the bottom and the sides of the ramekins and creates a shell.
  3. Break an egg into each of these sausage shells. Sprinkle the eggs with salt, pepper and smoked paprika. Bake until eggs are set, about 30 minutes. Remove from ramekins onto a serving platter and sprinkle with parsley. Allow to cool 5 minutes before enjoying.
Nutrition Per Serving
Serving size: 1 muffin; Calories: 202; Total Fat: 14g; Carbohydrates: 0g; Sugars: 0g; Sodium: 388mg; Fiber: 0g; Protein: 17g
 
Breakfast Egg Muffins