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Breakfast Sausage Egg Cups

Breakfast Sausage Egg Cups Lazuli Farms

Happy Monday friends!

We celebrated my 41st birthday this weekend!  Every year when my birthday rolls around, it makes me really take stock of all the blessing in my life.  This year was not different!  I am so grateful for our health, our home, our little farm, and for all the people we get to connect with through our farm.  Thank you for following our journey and for being a part of our lives!

My sister-in-law mentioned that she had recently made egg & sausage cups with their ground pork from their whole pork that they bought from Lazuli Farms earlier this fall.  I was inspired to create an egg & breakfast sausage "muffin".  These little gems are the perfect make-ahead for a quick breakfast on the go!

This recipe makes 12 of these very-filling muffins!

Breakfast Sausage Egg Cups Recipe


  • 1 pound ground pork
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/8 teaspoon thyme
  • 1/8 teaspoon sage powder
  • 12 eggs
  • 1/2 teaspoon each salt & black pepper

Toppings (optional):

  • grated cheddar
  • diced tomatoes
  • sliced spinach
  • minced pickled jalapenos
  • minced green onion


Grease a twelve portion muffin tin with bacon grease, lard or butter, making sure to grease a little on the top of the muffin tin (as the eggs will rise above the top of the muffin tin).

Preheat the oven to 350F.

In a large bowl, mix together ground pork, salt & pepper, garlic powder, paprika, thyme, and sage.  Divide mixture into 12 portions.  With each portion, press the pork mixture into each muffin tin section, pressing the pork mixture up the side of the tin to form a bit of a cup in the middle.

In a medium bowl, whisk together the dozen eggs and salt & pepper.  Pour the mixture evenly over the sausage mixture.  Top each egg cup with cheddar, tomatoes, spinach, jalapenos, and/or green onion, as desired.

Bake for 30 to 35 minutes until the eggs are set and lightly browned on top.  Remove from the oven and let cool for 5 to 10  minutes.  Using a spoon, remove each sausage egg cup from the muffin tin.  Allow to cool until it is cool enough to eat (they will be very hot!).

Serve with salsa.

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