You can make them ahead of time, refrigerate, and reheat them when you’re ready to eat. You can even enjoy them straight out of the fridge! I love the convenience of these meaty muffins! They are easy to make and easy to eat (even on the go if you must), and they taste great, warm, or at room temperature. If you use store-bought sausage meat, they’re super easy to make. But even if you choose to mix your own sausage, I still consider it an easy recipe.
Recipe Card
Pork sausage: I typically use Italian sausage from Whole Foods Market. You can use your favorite sausage, and you can also mix fresh ground pork (or beef) with spices to make your own homemade sausage. Eggs: I use large eggs in most of my recipes. But here, it’s better to use small or medium eggs. To season: Kosher salt, black pepper, dried parsley, and red pepper flakes.
Your first step is to divide the sausage into eight portions. Press each of those portions into nonstick muffin tin cavities so that they cover the bottom and sides to create a meaty shell. There’s no need to grease the pan (unless it’s not nonstick, in which case you might want to lightly grease it). Now, break each egg into a small bowl. Carefully pour some of the egg white out, then pour the remaining white with the yolk into one of the meaty “cups.” Season the eggs with salt and pepper. Garnish the muffins with dried parsley and red pepper flakes and serve. They are also good for dinner with a side of roasted cherry tomatoes. I cook both dishes in a 400°F oven. Alternatively, I make life easy and serve them with a salad. Good options include cherry tomato salad, creamy cucumber salad, and homemade coleslaw. You can also freeze these muffins in freezer bags for up to three months. Defrost them overnight in the fridge and then briefly microwave, or microwave from frozen until they’re heated through - start with 30 seconds per side and add more time as needed.
