Savory Sausage & Egg Breakfast Cups with Optional Hollandaise Drizzle

1. Preheat Oven and Prepare Ramekins

First, preheat your oven to 350°F. While the oven is warming up, take eight 4-ounce ramekins and lightly grease them. This will prevent the sausage and eggs from sticking and make it easier to remove the breakfast cups later.

2. Prepare and Bake Sausage Patties

Next, divide the 12 ounces of breakfast sausage into eight equal portions. Form each portion into a thin, flat patty and press it into the bottom and partway up the sides of each ramekin. Place the ramekins on a rimmed baking sheet and bake the sausage patties in the preheated oven for about 15 minutes. Once they're cooked, carefully remove the ramekins from the oven and drain any excess liquid that has accumulated.

3. Add Eggs and Season

Now, break one egg into each ramekin over the cooked sausage, and season the eggs with a pinch of salt and black pepper. Return the ramekins to the oven and bake for an additional 10 minutes, or until the egg whites are set and the yolks reach your desired level of doneness. If you prefer runny yolks, start checking at the 8-minute mark.

4. Cool and Serve

After baking, let the ramekins cool slightly. Use a sharp knife to gently loosen the edges of the sausage and egg cups from the ramekins. For a finishing touch, if you’ve prepared Blender Hollandaise Sauce, drizzle it over each breakfast cup. Sprinkle a bit of smoked paprika and the chopped parsley or cilantro on top for added flavor and a pop of color. Serve the Savory Sausage & Egg Breakfast Cups warm and enjoy a delightful, protein-packed start to your day!