Pizza Sausage Egg Cups (Whole 30)

This morning I got my camera out for the first time in forever and was playing with it. I was determined to learn how to download the pictures from my camera to my computer and learn to get them from my computer to my blog. I am technologically challenged and still determined to learn how to use the new editor here on WordPress so it was quite a challenge. There may have been swear words involved. However, I did it and I feel like I conquered a very large mountain. Now on to the next WordPress challenge.

The original recipe used already made sausage and jarred marinara sauce and you can certainly do that if you want to.

Pizza Sausage Egg Cups

Adapted From The Castaway Kitchen

1/2 lb ground pork

1/2 tsp salt

1/2 tsp dried parsly

1/2 tsp garlic powder

1/4 tsp black pepper

1/4 tsp fennel seed

1/8 tsp red pepper flakes

6 egg yolks

2 TBS pizza sauce or marinara sauce

1/2 tsp Italian seasoning

2 TBS  Nutritional yeast

Preheat the oven to 350 degrees. In a small bowl, combine the ground pork, salt, parsley, garlic powder, black pepper, fennel seed, and the red pepper flakes. Mix well. Divide the meat mixture into 6 meat balls and place 1 meatball in each cup of a 6 cup muffin cup. Use a small round object to press it in and make a cup. Sprinkle with an 1/8 tsp salt.

Bake the empty cups for 5 minutes. Remove the cups from the oven and put 1 teaspoon of pizza sauce in the bottom of the cup. Adding anymore sauce will make the cups mushy. Add 1 egg yolk per sausage cup. If you don’t want to separate the eggs, use small eggs instead. Small eggs are usually available at grocery stores. Sprinkle with Nutritional yeast and Italian seasoning. Bake for 15-20 minutes or until the egg yolks reach your desired doneness. I like to eat these with my fingers so I like the yolks pretty well done. Remove the egg cups from the muffin tin and serve with more pizza sauce on the side.


Is it weird I buy air fryer cookbooks when I don’t have an air fryer? I tried my friend’s air fryer for week and I really liked it but I am not 100% convinced I would use it enough to make buying one worth it. I am also debating whether or not I have space for it in my tiny kitchen. Until I make up my mind, I cook air fryer recipes on the stove or in the oven.

What exactly is currywurst? It is fried sliced bratwurst smothered in a homemade curry sauce. I read that it is a very popular street food in Germany. The quality of the dish really depends on the quality of the ingredients in this recipe so make sure you use a curry powder you like. I serve this over noodles or a baked potato.


From Air Fryer Revolution directions by me

1 cup tomato sauce

2 TBS apple cider vinegar

2 tsp curry powder

2 tsp sweet paprika

1 tsp sugar

1/4 tsp cayenne pepper

1 small onion, diced

1 lb bratwurst, sliced into 1″slices

In a small bowl, combine the tomato sauce, apple cider vinegar, curry powder, sweet paprica, sugar and cayenne pepper; mix well and set aside.

Heat 1 teaspoon oil in a frying pan over medium – high heat. When the oil is hot, and the onion and saute until translucent, about 5 minutes. Add the bratwurst and saute 3-4 minutes. Add tomato sauce mixture and bring to a boil. Reduce heat to medium and simmer about 10 minutes or until the sauce is bubbly and the sausage heated through. Serve over noodles, rice, baked potato or salad.

Italian Sausage Seasoning Blend (Whole 30)


Ever since I was a little girl, the library has been my favorite place to hang out.  My favorite place in the library is in the rows and rows of cookbooks.   I love to pick out a random cookbook, take it home, get in the kitchen and cook from it.

I know a lot of people today, only hit the internet for their recipes.  I spend a lot of time there too.  The internet as we know it has only been around for about 30 years.  I took a class in 1990 to learn how to use it to its best advantage.  There are 1000’s of recipes out there that can only be found in cookbooks and I love to find them.

By going to the library, I can try out a cook book and see if I would cook from it before I go buy a copy.  I have found many of my favorite cookbooks this way.  I would never have looked at cook books like Mollie Katzen’s vegetarian The Enchanted Broccoli Forest or Mark Bittman’s  brilliant how to, How To Cook Everything.  Now Mollie Katzen and Mark Bittman’s cookbooks have an honored place in my own cookbook library.

I would have never bought a copy of Diane Sanfilippo’s, 21 Day Sugar Detox cookbook, if I hadn’t taken it out of the library to try.  I am just not interested in doing a sugar detox of any kind.  It would have been sad if I missed this cookbook though.  Most of the  recipes in it are really good and fit into a Whole 30 style of eating very easily.

I tried this Italian sausage seasoning blend so I could try  her Pizza Fritatta recipe (adaption coming soon) but I will keep using it because it makes awesome sausage patties and loose meat sausage.   I see sausage omelets in my next Whole 30.  This recipe makes enough for several batches of sausage.  Keep the leftovers in easy reach because you are going to want to use them often.

Italian Sausage Seasoning Blend

From the 21 Day Sugar Detox Cookbook

1 tsp kosher salt

1 TBS ground fennel seed

1  TBS  ground sage

1 TBS granulated garlic

1 TBS onion powder

1 tsp ground black pepper

2 tsp dried parsley, optional

Mix all the ingredients in a bowl.  Store in an airtight container, in a cool, dry place.

To use:  Add 2 tablespoons to 1 pound of ground meat.  Mix well.

Continue reading “Italian Sausage Seasoning Blend (Whole 30)”

Sausage and Red Pepper Quiche (Whole 30)


Today I am celebrating posting my 400th post in almost 4 years.  Not too bad for a blog that was never intended to have pictures or any writing  When I started A Solitary Feast it was just going to be a place to put recipes so I didn’t have to keep writing them down when my friends asked for them.  I never ever thought anyone, outside my small circle of friends, would interested in my small batch recipes.  However, I quickly started getting likes, follows and comments saying small batch recipes are a good thing so I kept on going.

I thought that blogging would just be me and my computer sitting on the couch or cooking in the kitchen.  I never, ever, expected the connections I would make with people all over the world.  Sometimes those connections would be just a comment or two between blogs.  Sometimes those connections have resulted in a real life friendship that seen through one of the darkest times in my life.  Thank you for your wit, humor and just being my friend, Audrey.   You are an awesome person and an even better friend.  I am still not sharing Jeffery Dean Morgan with you though.  He is mine.  LOL!

Then there is you, my readers,  thank you so much for taking time out of your day to read my recipes and try my recipes.  You will never know how much it means to me when you make me a part of your busy day.

Sausage and Red Pepper Quiche

Adapted From Maria Makes

1 Tbsp ghee, melted

8 oz potato, grated on the large holes of a box grater

7 eggs

1/2  red bell pepper

8 oz homemade Italian sausage, cooked and drained

1 tsp ground mustard

salt & pepper

Pre-heat oven to 375 degrees. Brush olive oil or melted  ghee over the bottom and sides of a 9 inch pie pan.  Place the grated potatoes on serveral paper towels and squeeze as much liquid as you can out of them.  In a large bowl, combine the thawed/drained hash browns, 1 Tbsp of melted ghee, 1 beaten egg, and salt/pepper.  Press the hash brown mixture into the bottom and up the sides of the prepared pan..  Bake the crust for 15-20 minutes or until the crust is set and the edges have started to crisp up  .  Meanwhile whisk the 6 remaining eggs with salt, pepper, and ground mustard.   Brown the sausage and chop the pepper.  Remove  the crust from the oven and add peppers and sausage.  Top with the beaten eggs and bake for 35-40 minutes, or until the center is set.

Italian Sausage (Whole 30)


So tomorrow I have a Whole 30 breakfast you are going to love.  The original recipe called for bulk pork sausage but I couldn’t find any without added sugar so I made my own.  it only takes a minute.  I made half into patties for breakfast yesterday and used the rest for today’s breakfast.  It could also be cooked and frozen for use at a later date.

Italian Sausage

1 lb ground pork

1 tsp salt

1 tsp dried parsley

1 tsp garlic powder

1/2 tsp black pepper

1/2 tsp fennel seed

1/4 tsp red pepper flakes

In a medium bowl,  Add the ground pork and all the spices.  Using your hands, mix the meat and spices until well blended.  Don’t over blend the meat or it will make the meat tough when you cook it.  Either form it into patties and cook it 6-8 minutes per side or cook without forming into patties and use it anywhere you need Italian sausage.