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Breakfast Sausage Egg Cups

by Chris Salicrup

Ingredients

for 12 servings

  • 1 lb
    ground pork (455 g)
  • 1 tablespoon
    McCormick Fresh Sage, minced Schwartz Fresh Sage, minced Club House Fresh Sage, minced
  • 1 teaspoon
    McCormick Fresh Thyme, minced Schwartz Fresh Thyme, minced Club House Fresh Thyme, minced
  • 2 tablespoons
    maple syrup
  • 2 ½ teaspoons
    kosher salt
  • ½ teaspoon
    McCormick Ground Black Pepper Schwartz Ground Black Pepper Club House Ground Black Pepper
  • 1 teaspoon
    McCormick® Fennel Seeds, ground Schwartz® Fennel Seeds, ground Club House® Fennel Seeds, ground
  • 1 teaspoon
    McCormick® Paprika Schwartz® Paprika Club House® Paprika
  • 1 teaspoon
    McCormick® Garlic Powder Schwartz® Garlic Powder Club House® Garlic Powder
  • 12 medium eggs
  • 1 roma tomato, thinly sliced
  • flaky sea salt, to taste

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Preparation

  1. Preheat the oven to 350˚F (180˚C).
  2. In a large bowl, combine the ground pork, sage, thyme, maple syrup, salt, pepper, fennel, paprika, and garlic powder. Mix with your hands until evenly combined.
  3. Divide the sausage mixture evenly between the wells of a 12-cup muffin tin. Using your fingers, press the mixture against the bottom and up the sides of the cups in an even layer that is flush with the tops of the cups.
  4. Crack 1 egg into each sausage well, then top with tomato slice and season with flaky salt.
  5. Bake for 30 minutes, or until the sausage is golden brown and cooked through and the egg is set. Remove from the oven and let cool slightly.
  6. Serve immediately or cool completely and freeze for up to 1 month. To reheat, microwave the cups for x minutes, until warmed through.
  7. Enjoy!
 

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