Sausage Egg Muffins Recipe
User Reviews
5
Sausage Egg Muffins Recipe
Description
This recipe shapes seasoned pork sausage into muffin tin cups that act as a crust, then cracks a small egg into each sausage cup before baking. The oven cooks the sausage shell through and sets the egg whites, resulting in a contained, handheld egg and sausage muffin. The topping of dried parsley and red pepper flakes adds color and mild heat.
The finished muffins offer a combination of savory, well-seasoned sausage and creamy baked egg that can be prepared ahead or served immediately. Using small eggs or adjusting egg whites prevents overflow during baking. This method requires no additional greasing of the pan if using a nonstick muffin tin.
They store well for several days in the fridge and can also be frozen for longer storage, reheated in a microwave or thawed before warming. Various ground meats can substitute the pork sausage but will change flavor and texture.
Ingredients
- 16 ounces pork sausage
- 8 egg small; see notes below
- Pinch salt
- Pinch black pepper
- Pinch parsley dried
- pinch red pepper flakes
Instructions
- Preheat the oven to 400°F. Divide the sausage meat into eight equal portions. Place each portion in a nonstick muffin tin cup. Press on the meat with your hands so that it covers the bottom and 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 the muffins with dried parsley and red pepper flakes and serve.
Notes
- When using large eggs, remove about half the egg white to avoid overflow in the muffin cups.
- You can substitute Italian pork sausage with other ground meats like beef, chicken, or turkey.
- No need to grease the muffin tin if it is nonstick; otherwise, lightly grease to prevent sticking.
- Store leftovers in an airtight container in the fridge for up to 4 days; reheat in the microwave.
- Freeze muffins in bags for up to three months; thaw overnight before reheating or microwave from frozen until hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8muffins
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 244kcal | 12% |
| Carbohydrates | -2.9g | -1% |
| Protein | 15g | 30% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Sodium | 435mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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