Breakfast Egg Muffins

Ingredients

• 2 teaspoons olive oil, for the ramekins
• 454 g 85% lean ground beef
• 2 teaspoons kosher salt
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon cayenne pepper
• 8 large eggs
• 1 pinch kosher salt
• 1 pinch black pepper
• 1 pinch smoked paprika
• 2 tablespoons finely chopped parsley (to garnish)

Instructions

1. Preheat oven to 400 degrees F. Place eight 7 oz ramekins on a large baking sheet and brush them with the olive oil.
2. In a medium bowl, use your hands to mix together the sausage ingredients: ground meat, salt, thyme, garlic powder, smoked paprika, black pepper, red pepper flakes and cayenne pepper. Divide into eight equal portions (I use a kitchen scale) and place each portion in a ramekin. Press on the meat with your hands so that it covers the bottom and the sides of the ramekins and creates a shell.
3. Break an egg into each of these sausage shells. Sprinkle the eggs with salt, pepper and smoked paprika. Bake until eggs are set, about 30 minutes. Remove from ramekins onto a serving platter and sprinkle with parsley. Allow to cool 5 minutes before enjoying.