Sausage Egg Cups
Keto Sausage Egg Cups are a tasty twist on a morning favorite, and you can have a batch of these ready to pop in the oven for last-minute meals!
Servings: 6 servings
Calories: 403kcal
Ingredients
- 1 pound bulk breakfast sausage
- 1/2 cup onion finely diced
- 1/4 cup parsley finely chopped
- 1 cup cheese shredded, divided
- 6 each eggs
- salt
- pepper
Instructions
- Remove the sausage from the casings if needed, then mix the sausage with the finely diced onion and parsley. Mix well.
- Divide the sausage meat between the muffin cups. Press the sausage evenly into the muffin cups, pressing it high up the sides. Cover as much of the inside of each muffin hole as you can.
- Bake the sausage in the muffin tin at 350-F for about 10 minutes. Remove from the oven and put a good pinch of shredded cheese into the sausage-lined cup. Put it on top of the sausage in the muffin hole. Top this with an egg and a small sprinkle of cheese. Top with a few grinds of fresh pepper and a tiny sprinkle of salt.
- Bake in the oven at 375-F for 5-10 minutes depending on how done you like your eggs. Enjoy!
Video
Notes
Recipe Card Tips
- Press the sausage fully up the sides of the muffin cup with no thin spots or gaps. That’s what keeps the egg contained during baking.
- Chop the onion very fine, using a food processor or grater if you have one. Large pieces stand out in an otherwise smooth bite.
- Use the broiler for the last couple minutes if the egg white needs help setting on top, watching closely so the yolk doesn’t overcook.
Nutrition
Serving: 1g | Calories: 403kcal | Carbohydrates: 3g | Protein: 25g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 17g | Cholesterol: 270mg | Sodium: 908mg | Sugar: 2g | Net Carbohydrates: 3g