Breakfast Egg Muffins

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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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