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Nutrition Facts
Serving Size 88 g
(Approx. 12 Servings)
Amount Per Serving
Calories 190 Calories From Fat 130
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 210 mg 70%
Sodium 320 mg 13%
Total Carbohydrate 1 g 0%
Dietary Fiber 0 g 0%
Sugars 1 g
Protein 11 g
Vitamin A 6% Iron 6%
Vitamin C 0% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Spicy Sausage and Egg Muffins

Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
12  People


Recipe makes 12 Servings

16 Oz H-E-B Hot Breakfast Sausage
1 non-stick spray, as needed for muffin molds
12 large Central Market Pasture Raised Large Brown Eggs
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Preheat oven to 400°F.
In a non-stick skillet, crumble sausage and cook until just starting to brown, approximately 6 to 9 minutes. Drain off excess fat and set aside.
Using a muffin pan, spray each muffin mold with non-stick spray. Place approximately 2 tablespoons of crumbled sausage into the bottom of each mold.
Crack eggs individually over crumbled sausage so that each yolk is centered in mold.
Gently place muffin pan into oven and bake for 13 to 20 minutes. At 13 to 16 minutes yolk will be slightly runny. Cook until desired doneness.
Allow to cool before using a spoon or dull knife to remove eggs from each muffin tin, serve warm. Season to taste as needed with salt and pepper.
Chef's Note: I like to serve mine with a little chopped basil and chives on top.


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