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RECIPE
10 INGREDIENTS7 STEPS45MIN

Sausage Egg Muffins

4.7
3 Ratings
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Sear Nation
My specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.
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No time for breakfast? Don’t worry, I got you. You can prep and cook these Sausage Egg Muffins ahead of time and reheat them on the fly in the morning.

45MIN

Total Cooking Time

10

Ingredients
Sear Nation
My specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
Ingredient List
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1/2 Tbsp
1/4 cup
Sliced Mild Banana Peppers
1/2 cup
Chopped Fresh Spinach , firmly packed
1/4 tsp
Onion Salt
1/4 tsp
Freshly Ground Black Pepper
1/2 tsp
Fresh Marjoram
1/2 tsp
Coconut Oil
5
Large Eggs
1/4 tsp
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Directions

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Step 1
Preheat your oven to 350 degrees F (175 degrees C).
Step 2
In a large mixing bowl, combine the Ground Pork (1 lb) , Onion Salt (1/4 tsp) , Freshly Ground Black Pepper (1/4 tsp) , Fresh Marjoram (1/2 tsp) , and Fresh Parsley (1/2 Tbsp) .
Step 3
Grease a 6 cup jumbo muffin tin lightly with Coconut Oil (1/2 tsp) .
Step 4
Divide the sausage mix into 6 balls. Flatten each into a large patty and place individually into the muffin tins, forming a shell leaving room for eggs.
Step 5
In a large bowl, whisk the Eggs (5) . Add the Mild Banana Peppers (1/4 cup) , Fresh Spinach (1/2 cup) , and Salt (1/4 tsp) and whisk again until all is incorporated.
Step 6
Fill each sausage lined muffin tin with roughly 1/4 cup of the egg mixture (a spoon or measuring cup helps to transfer the eggs).
Step 7
Bake at 350 degrees F (175 degrees C) for 35 minutes and done in the center. Serve warm or store in an airtight container and reheat in the microwave as needed.

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