Sausage Salsa Egg Muffins

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

12

Eggs

360 mL

Pork Sausages , crumbled, drained

150 g

Monterey Jack Cheese , shredded

130 g

Salsa

6 g

Fresh Parsley , chopped

Cooking Instructions

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Step 1

Preheat oven to 350 degrees F (180 degrees C).

Step 2

Spray a muffin pan very well with non-stick butter flavored cooking spray.

Step 3

In each muffin tin, spoon Pork Sausages (360 mL) into the bottom.

Step 4

Crack an Eggs (12) in each muffin tin. Gently break the yolk, and with the handle end of a spoon or fork, gently move the sausage around to allow the egg to seep through to the bottom.

Step 5

Spoon 1 teaspoon of Salsa (130 g) onto the center of each yolk.

Step 6

Top the egg cups evenly with the Monterey Jack Cheese (150 g) and Fresh Parsley (6 g) .

Step 7

Bake at 20 minutes until eggs are set and cooked through.

Step 8

Let cool for 5 minutes. Using a butter knife or small plastic spatula, gently remove the Sausage Salsa Egg Cups from the muffin tin and cool on a plate. Serve and enjoy!