Breakfast Egg Muffins

Name: Breakfast Egg Muffins
Ingredients: 2 teaspoons olive oil, for the ramekins; 454 g 85% lean ground beef; 2 teaspoons kosher salt; 1 teaspoon dried thyme; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1/2 teaspoon black pepper; 1/2 teaspoon red pepper flakes; 1/4 teaspoon cayenne pepper; 8 large eggs; 1 pinch kosher salt; 1 pinch black pepper; 1 pinch smoked paprika; 2 tablespoons finely chopped parsley (to garnish)

14 ingredients

3 steps

Ingredients

2 teaspoons olive oil, for the ramekins
454 g 85% lean ground beef
2 teaspoons kosher salt
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
8 large eggs
1 pinch kosher salt
1 pinch black pepper
1 pinch smoked paprika
2 tablespoons finely chopped parsley (to 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.
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 (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.
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 onto a serving platter and sprinkle with parsley. Allow to cool 5 minutes before enjoying.