Breakfast Egg Muffins Recipe

Name: Breakfast Egg Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

684

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 teaspoons olive oil, for the ramekins, 454 g 85% lean ground beef, 2 teaspoons kosher salt, 1 teaspoon dried thyme, and more.

Yes, Breakfast Egg Muffins falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Breakfast Egg Muffins

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