Rating: 4 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Tasty high-protein, low-carb breakfast idea. Easy to make and I like making my own sausage because I know what's in it! These will keep and re-heat well. Make them on Sunday and eat them as a quick 'grab-and-go' during the week.

Recipe Summary

cook:
30 mins
additional:
8 hrs
total:
8 hrs 40 mins
prep:
10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

318 calories; protein 26.5g; carbohydrates 0.7g; fat 22.7g; cholesterol 263.4mg; sodium 718.9mg. Full Nutrition
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