Breakfast Egg Muffins

Ingredients

• 2 teaspoons Olive oil for ramekins
• 1 pound Ground beef 85% lean
• 2 teaspoons Kosher Salt
• 1 teaspoon Dried thyme
• 1 teaspoon Garlic powder
• 1 teaspoon Smoked paprika
• .5 teaspoon Black pepper
• .5 teaspoon Red pepper flakes
• .25 teaspoon Ground cayenne pepper
• 8 large Eggs
• 1 pinch Kosher Salt
• 1 pinch Black pepper
• 1 pinch Smoked paprika
• 2 tablespoons Parsley chopped for 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.