Delicious low-carb, high-protein breakfast suggestion. I enjoy cooking my own sausage since I know exactly what’s in it, and it’s simple to do! These are easily reheated and kept. Make these on Sunday and consume them during the week as a simple “grab-and-go” meal.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 teaspoons salt
- 2 teaspoons dried sage
- 1 teaspoon ground black pepper
- ⅛ teaspoon ground turmeric
- ⅛ teaspoon dried marjoram
- 2 pounds ground pork
- 1 tablespoon butter, or more as needed
- 8 eggs
Instructions
- Stir salt, sage, black pepper, turmeric, and marjoram together in a bowl. Place pork in a separate bowl. Sprinkle salt mixture evenly over pork and stir to combine. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Butter eight 8-ounce ramekins.
- Divide sausage mixture into 8 balls. Press each ball into a ramekin, creating a well in the center of each. Crack an egg into each sausage well.
- Bake in the preheated oven until sausage is cooked through and eggs are set, 30 to 40 minutes.
Nutrition Facts
| Calories | 318 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 263 mg |
| Dietary Fiber | 0 g |
| Protein | 27 g |
| Saturated Fat | 9 g |
| Sodium | 719 mg |
| Sugars | 0 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
These are great and perfect for my Keto way of eating. I was looking for a quick breakfast I could take to work with me. These actually reheat really well! I made a half batch since I live alone. Mine ended up taking the full 40 mins. Even at 40 mins they were slightly soft, but how I like them. I packaged them up in individual plastic containers and each morning I grab one for work. I reheat them on 50% power for 1:45. I will be making these again, tweaking the seasonings slightly. They’ve very versatile.
We really liked these. I did not use the sausage recipe, as I had breakfast sausage from pork we had processed. 20 minutes if you want the yolk a bit runny or 30 for a firm egg. A pretty tasty breakfast treat.
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