Sausage Egg Breakfast Cups
(Courtesy: Penny Jacques)
1 lb ground pork
1 tsp ground sage
½ tsp ground thyme
¼ tsp paprika
¼ tsp cumin
1 tsp salt
½ tsp black pepper
1 tsp brown sugar
¾ cup freshly minced onion and green pepper*
¾ shredded cheddar cheese*
6 eggs, beaten
Preheat oven to 400°. In a large bowl, combine ground pork, sage, thyme, paprika, cumin, salt, pepper and brown sugar. Mix thoroughly and put equal amounts into 12 muffin cups. Mold mixture along the bottom and up sides to form cups.
Add one tablespoon onion/pepper mix and one tablespoon cheese to each cup. Fill with egg. Bake for 20-25 minutes until eggs are set and slightly browned on top.
*Feel free to use whatever kind of vegetables and cheese that you prefer or have on hand.
6 servings, 350 calories per serving
Hack: To prevent sticking, immediately run a knife around the edge of the cups after removing them from the oven and gently loosen the sides and bottom from the cup. Allow to sit for 5 minutes and remove from the cup.
Hack #2: Eggs can be stored in the refrigerator for up to 3 days or in the freezer for up to 6 months. To freeze egg cups, place on a cookie sheet and put in the freezer until firm. Seal in a freezer bag or container and store in the freezer. To reheat, thaw in refrigerator overnight and microwave at 20-second intervals just until heated through.
Hack #3: Some egg cup recipes suggest that you just crack an egg over the top. Yolks and whites require different reheating times, resulting in (either) dried-out whites or unheated yolks. Using beaten eggs will alleviate this problem.