I love an easy, low carb breakfast. And what could be better than sausage and eggs?! These are super simple to make and if you have leftovers they’ll say good in the fridge for a few days.
I’ve seen a lot of variations on a “breakfast egg cup” and have made several myself. This one is super easy and delicious!
- 1 pound Breakfast Sausage
- 6 eggs
- Parsley (optional)
- Salt and Pepper to taste
Preheat oven to 350°F.
Divide the sausage into 6 portions, and place each into the well of your muffin pan. Use your hands to push the sausage around the bottom and up the sides to create a “crust” for the egg to bake in.
Crack an egg into each sausage crust. For a scrambled variation, whisk the eggs before pouring in.
Top with a sprinkle of salt, pepper.
Bake until the eggs are set, about 18 – 20 minutes for a runny yolk, 22 – 30 minutes for a hard yolk. Oven temperatures can vary so I suggest keeping an eye on them for your preferred yolk. I like the whites well set but a little bit of softness in the yolks.
Remove from oven, sprinkle a bit of parsley if you like and let cool for a few minutes before serving.