Sausage & Eggs To Go

1 pound breakfast sausage (we like Isernio’s chicken sausage)
6 Eggs
Salt / pepper to taste

1. Preheat oven to 350 degrees.
2. Spray 6 ramekins with coconut oil, this will allow the cups to slide right out once cooked.
3. Divide the sausage into 6 equal portions, and place each into its own individual ramekin.  Use your hands to push the sausage around the bottom and up the sides of the ramekin, creating a “crust” for the egg to bake in.
4. Crack an egg into each sausage crust.  For scrambled version whisk the egg first.
5. Top with salt and pepper.
6. Bake until eggs are set, about 30 min.

• ← Butternut Squash Lasagna
• Slow Cooked Roast With Vegetables →