Prep and Cool time: 15 mins Cook time: 30 mins Total time: 45 mins

Yield: 8 breakfast muffins

Breakfast Egg Muffins

Ingredients

2 teaspoons olive oil for the ramekins or muffin tin

1 lb. 85% lean ground beef or ground chicken or ground turkey

2 teaspoons sea salt

1 teaspoon dried thyme

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon black pepper

1 teaspoon red pepper flakes

1 teaspoon cayenne pepper

8 large eggs

Pinch kosher salt

Pinch black pepper

Pinch smoked paprika

2 tablespoons finely chopped parsley for garnish

Directions 

1. Preheat oven to 400 degrees F. Place eight 7 oz ramekins  on a large baking sheet and brush them with the olive oil or brush a 12 cup muffin tin (note you are only using 8 or the 12 cups).

2. 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 and place each portion in a ramekin or cup. Press on the meat with your hands so that it covers the bottom and the sides of the ramekins and creates a shell.

3. 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 or cup onto a serving platter and sprinkle with parsley.

4. Allow to cool 5 minutes before enjoying.

Candisol, PAN, BIL & HCL approved