
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.