Breakfast Egg Muffins

Name: Breakfast Egg Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 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)

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Recipe by Jo SB

Low-carb breakfast

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READY IN: 45mins

YIELD: 8 muffins

UNITS: US

INGREDIENTS

Nutrition

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

Preheat oven to 400 degrees F. Place eight 7 oz ramekins on a large baking sheet and brush them with the olive oil.
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.
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.

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