3 cups (1 ¾ lbs./775 g) pork breakfast sausage, removed from casings (about 16 average breakfast sausages)
¼ cup seasoned Italian breadcrumbs
12 medium eggs
Salt and Pepper
Sliced chives
Directions
Preheat oven to 400F (204C). Spray 12 cup muffin tin liberally with cooking spray.
Roll ¼ cup of pork sausage into a large meatball; repeat with remaining sausage.
Roll each meatball in breadcrumbs to coat. Using palms, press meatball into a patty about 4 inches in diameter. Press each patty into a well of the prepared muffin tin. Make sure that the sausage comes up slightly higher than the sides of the well to ensure the egg doesn’t overflow. (Tip: If making ahead, cover and refrigerate until needed).
Crack one egg into each sausage cup. Sprinkle with salt and pepper. Bake until the sausage is browned and the eggs are just set with a very slight jiggle, about 20-22 minutes. Let stand for 5 minutes. Top with chives and serve immediately.
