Traditional breakfast egg muffin recipe.
- 2 teaspoons olive oil for the ramekins
- 1 lb. 85% lean ground beef
- 2 teaspoons kosher salt
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- ¼ teaspoon cayenne pepper
- 8 large eggs
- Pinch kosher salt
- Pinch black pepper
- Pinch smoked paprika
- 2 tablespoons finely chopped parsley for garnish
Preheat oven to 400 degrees F. Place eight 7 oz ramekins on a large baking sheet and brush them with the olive oil.
In a medium bowl, use your hands to mix together the sausage ingredients: ground meat, salt, thyme, garlic powder, smoked paprika, black pepper, red pepper flakes and cayenne pepper. Divide into eight equal portions (I use a kitchen scale) and place each portion in a ramekin. Press on the meat with your hands so that it covers the bottom and the sides of the ramekins and creates a shell.
Break an egg into each of these sausage shells. Sprinkle the eggs with salt, pepper and smoked paprika. Bake until eggs are set, about 30 minutes. Remove from ramekins onto a serving platter and sprinkle with parsley. Allow to cool 5 minutes before enjoying.
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