spicy sausage egg cups with thyme and goat cheese

This hearty power breakfast can be doubled or tripled if you wish to serve a crowd for brunch, or you can make two individual cups for yourself on a weekend morning. The egg cup is an easy and versatile vehicle for any number of ingredient combinations. Consider mixing together other vegetables, cheeses, or meats (like ground pork or sauteed crispy bacon). 

  • Hot Italian sausage (1 whole, chopped into bite-sized pieces)

  • White sourdough bread (2 large slices, cut into 2 large rounds)

  • Fresh thyme (2 teaspoons)

  • Goat cheese (1/2 cup, crumbled)

  • Eggs (3 whole)

  • Sea salt (1/2 teaspoon)

  • Ground black pepper (1/2 teaspoon)

  • Cayenne pepper (1 teaspoon)

  1. Preheat the oven to 350 degrees.

  2. In a medium-sized skillet, saute the chopped sausage pieces over medium heat until fully cooked. Set aside.

  3. Spray 2 individual muffin cups of a large muffin tin with non-stick spray. Line each cup with the 2 large rounds of bread. Push bread into the base of each cup.

  4. Split the cooked sausage pieces, fresh thyme, and crumbled goat cheese between the 2 cups.

  5. Whisk the three eggs, sea salt and black pepper in a small bowl. Transfer half of the whisked eggs into each cup.

  6. Sprinkle the two cups with cayenne pepper.

  7. Bake for 35 minutes, or until eggs are fully set. Remove and serve hot.