Sausage and Egg Cups

This is a great one to make ahead of time and eat slowly throughout the week.


  • 12 oz breakfast sausage
  • 8 large eggs
  • 4 oz shredded cheddar
  • Salt and pepper to taste


  • Heat oven to 350 and grease 8 baking ramekins or a cupcake pan
  • Split the sausage into equal parts and form each part into a thin flat patty at the bottom of each ramekin/cupcake cup
  • Bake about 15 minutes, until sausage is cooked. Carefully drain grease
  • With ramekins: crack an egg into each ramekin and season with salt and pepper
  • With cupcake pan, beat eggs in a separate bowl and disperse evenly to all cupcake cups
  • Bake another 10 minutes



Recipe credit: Carolyn Ketchum’s Everyday Ketogenic Kitchen


Author: NFShealth

Certified personal trainer, grad student in nutrition. Obsessed about all things regarding nutrition and health.

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