Sausage Gravy Egg Cups

I do my meal planning for the week on Thursdays or Fridays, because that’s when the sales at my grocery store update. I try to use ingredients that are on sale whenever possible, because who wants to spend extra money? This makes meal planning somewhat interesting, though, as I never know what I’m going to do until I open the grocery store website and take a look at their sale flyers. This week, both organic eggs and sausage were on sale. I had some great shelf-stable heavy cream in my pantry, and a bunch of extra cream cheese from the last time it was on sale, so the idea of biscuits and gravy popped into my head. But I’ve never been able to find a keto biscuit recipe that I really liked, and try as I might, I’m terrible at inventing baking recipes. It involves way too much precision. So I started brainstorming an idea about how I could incorporate the flavors of sausage gravy into some other sort of breakfast, and these egg cups were born.

Start with a one-pound tube of breakfast sausage of your choice. I prefer the sage variety, but hot or traditional would work here as well. Just don’t use maple, because carbs and also yuck. There’s a place for sausage and syrup, it’s just not in this particular recipe. You’ll also need some muffin tins. This recipe makes 8 servings, so you’ll probably need two. I use silicone muffin tins, which I like because they don’t stick as much as metal, and they are bendy so it’s easier to get the finished product out. But if you only have a metal tin, it’ll be fine for this case, because the sausage won’t stick at all. Divide the sausage into 8 equal pieces. Roll a piece into a ball, then flatten it out into as thin of a circle as you can make. Put it into one of the compartments of the muffin tin (is there a better word for that?) and press it tightly against the sides and bottom, making sure that the bottom is as flat as you can get it. The sausage will shrink when it bakes and change shape, so these will turn out to be less cups and more bowls, but if you don’t make sure they’re thin, they won’t be able to hold the eggs.

When you’re finished making all the sausage cups, put the tins in a preheated 350-degree oven for 15 minutes. At this point, most of the fat will be rendered from the sausage and it will have pulled away from the sides of the tin. Using a fork, tip the sausage cups over to allow any fat to drain into the muffin tin compartment, then place each one on a sheet pan lined with aluminum foil and pop them back in the oven.

While they’re in the oven, make the eggs and cream. Beat six eggs, adding a pinch of kosher salt. Melt a tablespoon of butter in a large non-stick skillet. While the butter is melting, measure six tablespoons of your cream in a separate small saucepan and set it to medium-low. Add two ounces of cream cheese and let it simmer, whisking occasionally, as you scramble the eggs in the butter to a soft scramble. Don’t scramble them too hard, because they won’t stick together as well, and they’ll be rubbery when you reheat them. When the eggs are scrambled, remove them from the heat and remove the sausage cups from the oven. At this point, your cream cheese should be mostly incorporated into the cream. If not, keep whisking until it does. Add a pinch of salt and as much black pepper as you can tolerate into the gravy. The more pepper the better, honestly. Stir the gravy into the eggs, mixing thoroughly. They should be a nice scoopable texture. Drain any extra fat from the sausage cups, then divide the eggs evenly into the bowls, sprinkling them with additional pepper. Store in the fridge in a shallow rectangular meal prep container.

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