Divide the sausage meat into eight equal portions. Place each portion in a nonstick muffin tin cup. There's no need to grease the cups if they're nonstick.
Press on the meat with your hands so that it covers the bottom and the sides of the cups and creates a meaty shell.
Break an egg into each cup (see notes below).
Bake the muffins until the egg whites are set. This should take about 20 minutes.
Let the muffins slightly cool in the pan until easier to handle, then transfer them to a plate, garnish with dried parsley and red pepper flakes, and serve.
Video
Notes
If using large eggs, you'll need to pour out some of the egg whites to prevent overflowing. Break each egg into a small bowl. Carefully pour out half the egg white, then pour the remaining egg into one of the meaty shells. Repeat with all eggs.I use Italian pork sausage from Whole Foods. You can also make your own homemade sausage, using any ground meat you prefer. Options include ground beef, bison, pork, chicken, turkey, and lamb. All of them would be great in this recipe.