Ingredients for Breakfast Egg Muffins
- Olive oil for greasing
- 85% Lean Ground Beef
- Kosher Salt
- Dried Thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- Pinch of cayenne pepper
- 8 large eggs
- Fresh parsley, for garnish
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How to Make Breakfast Egg Muffins
- Preheat oven to 400°F (200°C).
- Lightly grease eight 7-ounce ramekins with olive oil and place them on a large baking sheet.
- In a medium bowl, combine 1 pound ground sausage, 1 teaspoon salt, 1 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon black pepper, 1/4 teaspoon red pepper flakes, and a pinch of cayenne pepper. Mix well with your hands.
- Divide the sausage mixture evenly among the eight ramekins.
- Press the sausage firmly into the bottom and up the sides of each ramekin to create a shell, about 1/4 inch thick.
- Crack one large egg into each sausage shell.
- Sprinkle each egg with a pinch of salt, pepper, and smoked paprika.
- Bake for 25-30 minutes, or until the eggs are set and the sausage is cooked through.
- Let the egg muffins cool in the ramekins for 5 minutes before carefully removing them to a serving platter.
- Garnish with fresh parsley and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
1g
Fat
8g
Carbs
0g
