Sausage Egg Muffin Cups

5 from 13 votes

Definitely not the prettiest breakfast around, but these grab-n-go pork sausage egg muffins make a great addition to your make-ahead breakfast rotations for the week. Load up a large muffin pan with some homemade pork sausage mix before adding in some spinach, egg, and cheese to make the perfect little all-in-one breakfast bite. These can be eaten as is, or meal prepped and brought along for a workday breakfast during the week.

Prep Time15

Cook Time20

Course: Breakfast

Cuisine: Anytime

Keyword: keto breakfast, muffin cup, sausage egg, sausage muffin cup

Servings: serves

Calories: 182kcal

Ingredients

1.2 pounds (500 grams) ground pork
1 tablespoon dried parsley
1 tablespoon garlic minced
2 teaspoons ground cumin
2 teaspoons ground paprika
salt and pepper to taste
12 small eggs
2 tablespoon shredded cheese of choice (it should be an easily melted cheese)
2 teaspoons chopped chives optional

Instructions

Preheat the oven to 350 Fahrenheit (175 Celcius) and grease a large size muffin tin.
In a large bowl, combine everything except the eggs, cheese and chives. Mix well using your hands.
Using hands soaked in water to prevent sticking, separate the pork mixture into 12 equal portions and press into each muffin cavity, pressing up and over the sides.
Pop the pork muffin tin into the preheated oven for 10 minutes.
Meanwhile crack an egg, and separate the yolk from the white. Leave the egg yolk in the shell, and add the egg white to a measuring jug.
Remove the pork cup from the oven after 10 minutes.
Add one yolk into each partially cooked pork cup.
Using the measuring jug, add some egg white into each cup, making sure not to overflow. (Note: you do not have to use all of the egg white)
Add enough cheese to cover the top of each sausage and egg cup.
Bake for another 10 minutes (increase this to 15 minutes if you do not want a runny egg yolk).
After 10 minutes, turn off the oven, but leave the pork and sausage egg cup in the oven for another 5 minutes.
After 5 minutes of resting, remove from the oven.
Top with chives and serve.

Notes

Storing

Store in an airtight container in the fridge for 2-3 days.

Reheating

Can be reheated in the microwave for 1-2 minutes.

Nutrition