Sausage and Egg “Muffins”

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I took a large muffin pan, sprayed it with some coconut oil cooking spray, then lined the muffin tins with a layer of sausage to make cups for eggs. I used a large muffin tin with room for 6 muffins. This took 1 full lb of sausage. I cooked the sausage at 375 F for 5 minutes, then cracked an egg into each sausage cup and returned it to the oven. I did this because the sausage takes a bit longer to cook than the eggs. I then continued cooking until the whites had set (you can tell by using an oven mitt and shaking the muffin tin to see if anything still moves). All totaled, it was somewhere from 10 to 15 minutes of additional cooking. More or less depending on your oven temperature.

You have to play with this to get it the way you want, and I’m still working on it. I like a hard white, but a runny yolk. For the most part my yolks were just gooey, with only a little runny yolk left. But they were still delicious!

I ate 2 of these for breakfast, but then ended up having 1 more for lunch, as I was saving up for dinner!

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