Breakfast Sausage Egg Cups - Easy Oven Recipe

Twelve muffin tin cups line up to hold a full pound of seasoned pork sausage and twelve fresh eggs. If your air fryer runs on standard 1500 watts, stick to the oven for this full batch.

The standard failure here is raw meat at the bottom of the tin from improperly pressed sausage walls. Press the pork thin and high against the sides of each well so it cooks through completely at 350 degrees Fahrenheit in 30 minutes.

Oven bake handles 12 cups at 350 degrees Fahrenheit for 30 minutes. Air fryers only hold 4 cups at 325 degrees Fahrenheit for 12 minutes, making the oven far more efficient for this meal prep.

Step-by-Step Instructions

1. Heat The Oven

Set your oven to 350 degrees Fahrenheit (180 degrees Celsius). Position the center rack to ensure balanced heat.

2. Mix The Meat

Combine ground pork, sage, thyme, maple syrup, salt, pepper, fennel, paprika, and garlic powder in a bowl. Mix well with your hands until smooth.

3. Line The Tin

Divide the meat evenly across 12 muffin cups. Press the pork against the bottom and up the sides flush with the top.

4. Fill Each Cup

Crack one medium egg into each sausage shell. Top each with one tomato slice and a pinch of flaky salt.

5. Bake and Serve

Bake for 30 minutes until sausage browns and egg sets. Let cool slightly before lifting cups from the pan.

Tips & Tricks

• Use your fingers to press the raw pork mixture thin and flush with the top rim of each muffin well.
• Cool the baked cups completely before moving them to freezer bags.

How to Store Breakfast Sausage Egg Cups

Frequently Asked Questions

Breakfast Sausage Egg Cups – Easy Oven Recipe

Bake savory breakfast sausage egg cups using ground pork, herbs, and fresh eggs in a muffin tin for a quick 30-minute protein breakfast.

15 minPrep time30 minCook time45 minTotal12Servings

Print RecipePin Recipe

Ingredients

• 1 lb ground pork
• 1 tablespoon McCormick® fresh sage (minced)
• 1 teaspoon McCormick® fresh thyme (minced)
• 2 tablespoons maple syrup
• 2 ½ teaspoons kosher salt
• ½ teaspoon McCormick® ground black pepper
• 1 teaspoon McCormick® Fennel Seeds (ground)
• 1 teaspoon McCormick® Paprika
• 1 teaspoon McCormick® Garlic Powder
• 12 medium eggs
• 1 roma tomato (thinly sliced)
• flaky sea salt (to taste)

Instructions

1. 1Heat The Oven — Set your oven to 350 degrees Fahrenheit (180 degrees Celsius). Position the center rack to ensure balanced heat.
2. 2Mix The Meat — Combine ground pork, sage, thyme, maple syrup, salt, pepper, fennel, paprika, and garlic powder in a bowl. Mix well with your hands until smooth.
3. 3Line The Tin — Divide the meat evenly across 12 muffin cups. Press the pork against the bottom and up the sides flush with the top.
4. 4Fill Each Cup — Crack one medium egg into each sausage shell. Top each with one tomato slice and a pinch of flaky salt.
5. 5Bake and Serve — Bake for 30 minutes until sausage browns and egg sets. Let cool slightly before lifting cups from the pan.

Cook's note: Always verify ground pork reaches an internal temperature of 160 degrees Fahrenheit using a meat thermometer.

Servings: 12

Cuisine: American

Course: Breakfast

RecipesCooker15 minutes30 minutes45 minutes

Written by Darnell
Darnell covers air fryer recipes and slow cook meals, with a steady side of eggs and breakfast casseroles for people cooking on a tight schedule. He writes in a blunt, test-it-again voice and flags the mistakes that ruin texture, from soggy fries to rubbery eggs. Every post gives timings, temperatures, and a fallback if your machine runs hot.