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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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September 28, 2013

Sausage and Eggs to Go

By Guest
96 Comments

Sausage and Eggs to GoThe following recipe is pulled straight from the pages of the new Primal Blueprint Publishing publication Primal Cravings. Authors Brand and Megan Keatley really know how make delicious Primal dishes, and often with surprisingly few ingredients. This recipe doesn’t disappoint on both counts. Start day 13 of your 21 day challenge off right and give this recipe a try today. Now, enter Brandon and Megan…

A big problem with making a good go at Primal eating is breakfast. The reason is twofold. One, we’re all so used to standard American breakfast fare of the last 30 years (processed carbs and sugar, think: cereal, bagels, pastries, juice) and two, it’s early and you have a job or class or something to get to, who has time to cook?

We’ve got a recipe that’s really helped people to solve both of those problems. Our Sausage and Eggs to Go is a delicious, convenient, and most importantly portable option for Primal breakfast. These can be made ahead of time and reheat really well, which is difficult to do with other egg recipes. Try them plain or with some yellow mustard.

A solid recipe as-is. You could also use this recipe as a base for endless variations. Try saute?ing mushrooms and onions or bell peppers and ham, then adding them into whisked eggs.

Serves: 6

Ingredients:

  • 1 pound Breakfast Sausage (from page 264 if you own a copy of the book, or store bought)
  • 6 eggs
  • 1 green onion, sliced
  • Salt to taste

Instructions:

Preheat oven to 350°F.

Divide the sausage into 6 portions, and place each into its own individual ramekin. Use your hands to push the sausage around the bottom and up the sides of the ramekin, creating a “crust” for the egg to bake in.

Crack an egg into each sausage crust. For a scrambled variation, whisk the eggs before pouring in.

Top with a sprinkle of salt and a few slices of green onion.

Bake until the eggs are set, about 30 minutes.

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96 Comments on "Sausage and Eggs to Go"

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Animanarchy
Animanarchy
2 years 11 months ago

I thought about doing something like this in potato skins.

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2 years 11 months ago

[…] The following recipe is pulled straight from the pages of the new Primal Blueprint Publishing …read more […]

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[…] Daily Apple / Posted on: January 01, 1970Mark’s Daily Apple – The following recipe is pulled straight from the pages of the new Primal Blueprint […]

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[…] The following recipe is pulled straight from the pages of the new Primal Blueprint Publishing publication Primal Cravings. Authors Brand and Megan Keatley really know how make delicious Primal dishes, and often with surprisingly few ingredients. This recipe doesn’t disappoint on both counts. Start day 13 of your 21 day challenge off right and… Mark’s Daily Apple […]

CaliforniaGirl
CaliforniaGirl
2 years 11 months ago

I LOVE this cookbook and have been eyeing this recipe for a while. They have another version of it where you take a slice of ham and line the ramekin or muffin tin with that instead of sausage and cook the egg in that. Maybe I will make this this weekend. The recipe for the American Burger is also great and I love the biscuits and chocolate chips cookies.

John
John
2 years 11 months ago

I have made variations on this for years – my kids call them muggins (for egg muffins). Adding chopped broccoli, chopped bell pepper, spinach, etc. makes for variety, as well as trying different sausages (breakfast, italian, Andouille).

Purelytwins
2 years 11 months ago

yum! these look great

we have been on a sausage kick lately

Olivia
Olivia
2 years 11 months ago

Dorm room breakfast cooking for those early classes. Gotta try this!

Traci
Traci
2 years 11 months ago

Can you do this in a muffin tin instead of ramekins?

Shary
Shary
2 years 11 months ago

Of course you can. A ramekin is just a small individual-size container, same as what you have in a muffin tin. Large shallow containers will probably need less cooking time than small deep containers. Otherwise, just about anything would work, including potato skins, as someone here suggested.

Ara
Ara
2 years 11 months ago

I make egg muffins in a muffin pan. Same concept. They are wonderful for pulling out of fridge and eating at work or even on the go. I do microwave them when I get to work. Bad, I know…

John
John
2 years 11 months ago

Nothing wrong with a microwave, despite the occasional spates of silliness that float around the web. The heating via microwave changes your food no more or less than other forms of heating.

Alex
Alex
2 years 11 months ago

Exactly, microwaves are not at all bad in and of themselves, despite what the Russians say. Just don’t microwave in plastic and you’ll be fine. (Don’t worry, I do it more than I should too)

Bill
Bill
2 years 11 months ago

How many ounce are the ramekins? Seems to be different sizes available.

gibson
gibson
2 years 11 months ago

I’m SO going to make these! 🙂

salixisme
2 years 11 months ago

I have been making egg muffins like these for ages – never thought to use sausage as a crust for them though.

Sara
Sara
2 years 11 months ago

What do you put in them, if you don’t mind my asking? I’m new to paleo, and I don’t always like sausage.

Lois
Lois
2 years 11 months ago

Will be making these tomorrow. Thanks!

Artemis67
Artemis67
2 years 11 months ago

I still have my supersized fat-ass muffin tin from back in my bad old days, and have used them to bake “quiche muffins” for ages. Using the sausage as a crust is a twist I hadn’t tried before (though I should have, considering how many “meatzzas” I’ve made and devoured).

Well! I guess that settles the question of what to make for dinner…

Barb
Barb
2 years 11 months ago

Yum! Can’t wait to make these!

Johnsai
Johnsai
2 years 11 months ago
These look great! Speaking of food, a few days ago, someone (who i will always owe a great deal) mentioned making icecream from bananas. Well that was all I needed to start experimenting! The best so far… I didn’t freeze the bananas first, I just blended them (three large ones) along with three generous dolops of double cream (I have no issues with dairy) a large handful of blueberries and a handful of raw macadamias. I then poured the mix into a container and placed in the freezer. A few hours later… OMG! This was such a great reminder that… Read more »
Gai Cambel
Gai Cambel
2 years 11 months ago

I buy spotted bananas at a local store for $.25 a pound, slice then keep in my freezer. Food processor: Cocoa, vanilla, an egg yolk and a little stevia. Tastes like a chocolatey-er Wendy’s Frosty without all the death.

His Dudeness
His Dudeness
2 years 11 months ago

Thank you. I will now be trying this one out myself. Being death-free is certainly a bonus worth noting.

Gina
Gina
2 years 11 months ago

What is “double cream”? Whatever it is, it sounds delicious!

Paleo-curious
2 years 11 months ago

I believe that translates to heavy cream in US speak. 😉

Elisa
Elisa
2 years 11 months ago

Double cream is about 54% fat. It’s usually thick enough to slice, like it’s just about to become butter. Ordinary cream (at least here in Australia) is 35% fat. If it’s not whipped or thickened with gelatine or the like, it’s runny and pourable (my favourite).

Paleo-curious
2 years 11 months ago

Wow, that’s quite a bit heavier than heavy cream then! I wish we had it in these parts!

Julia
Julia
2 years 11 months ago

If Johnsai is from the UK, the double cream he’s talking about is the equivalent of US heavy cream – it’s not that thick. We do have Extra Thick double, but it’s nothing like butter.

Lesley
Lesley
2 years 11 months ago

The thick stuff is called clotted cream in the UK and is truly heavenly. http://en.m.wikipedia.org/wiki/Clotted_cream

Johnsai
Johnsai
2 years 11 months ago
Sorry, yes I should have explained. I’m in Australia and the double cream is 56.9% fat (Gippsland Dairy Brand). It is so firm it sits up on a spoon. It is brilliant in a bowl with any fruit, berries, pear, peach, mango etc as a simple desert. It just finishes an evening off perfectly. Thanks to Mark I see ‘fat as my friend’ and have lost 20kgs of weight in the last 4 months without even trying. I have found the perfect combination that works for me. I eat paleo, live primal and also follow the Fast-5 Lifestyle promoted by… Read more »
Sara
Sara
2 years 11 months ago

I am going to try making this with my son! This sounds delicious!

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Perry
2 years 11 months ago

I just tried these tonight, and found my muffin tins were too small. I could only use about 1.7oz of sausage for each “crust” and a full egg would not fit in to the crust. I ended up beating 4 eggs and just spooning some liquid in to each crust. They look good, but they’ll end up being breakfast for tomorrow.

What’s a decent sized ramiken to use for things like this?

Rosie
Rosie
2 years 11 months ago
This recipe was a DISASTER. Mark, it would be really helpful to give some dimensions or specifics, like listing specialty equipment (such as a 1-cup ramekin) in the beginning of the recipe, or modifying the directions to specify that you cannot fill the sausage cups to the tippy-top, but leave a 1/2″ space, or whatever. Something like that would have been useful. This was a big waste of expensive organic pork sausage and free-range eggs. My scrambled egg mixture boiled over, there was a huge mess, and now I’m going to have to spend a lot of time cleaning my… Read more »
Sean
Sean
2 years 10 months ago

I used 7oz ramekins and the worked perfectly. I needed 37 minutes though.

Johnsai
Johnsai
2 years 11 months ago

Thanks Gai. I’ll have to try that one too. I have seen cheap bags of ‘over-ripe’ bananas in my green grocers (I’m in Sydney) as well, but never knew how peolple used them. Now I know. Also, why the egg. Does it change the consistency?

Gai Cambel
Gai Cambel
2 years 11 months ago

The egg does wonders for the texture. Gives it that “dairy” mouthfeel without the cream (I do better without dairy).

Johnsai
Johnsai
2 years 11 months ago

Thanks Gai. I think I’ll experiment with both and see how smooth I can get it!

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Wayna
Wayna
2 years 11 months ago

Yummy! I’ll give this recipe a try for sure!
Mahalo for sharing!

Dr. Anthony Gustin
2 years 11 months ago

This is a great spin on a similar meat crust pizza that I’ve made before. These could be great made in advance and eaten on the go.

Lisa
2 years 11 months ago

If I eat breakfast – I eat a lot, so one of those “sausage and eggs to go” would not be enough for me 🙂 (says “serves 6”) But they sound delicious!
I’ve recently posted a recipe for egg and bacon (and mushroom and leek) baked in red bell pepper halves. And you can sure eat them cold too….

Sara
Sara
2 years 11 months ago

Lisa, this sounds perfect for me! I’m going to try this tonight!

amanda
amanda
2 years 11 months ago
I’ve made this using proscuitto as the ‘crust’ which was nice because you could wrap it up the sides too. I add sauteed veggies like onion, pepper and even chopped up broccoli which is delicious and adds some crunch. I’ve tried cracking the egg right in there and also whipping up some eggs with a splash of coconut milk and found that the best is a slight mix. So my refined order is: 1.line the muffin tin with proscuitto (no spray or butter necessary, the fat from the meat is enough) 2. add a little of the whipped egg 3.… Read more »
crunchymama
2 years 11 months ago
We do a similar one with scrambled eggs, to which I’ll sometimes add some coconut flour and a bit of baking powder to give it a slightly cake-like texture. These are great for breakfast but also freeze up well to toss in school lunches, and they aren’t so weird that my kids’ classmates give them funny looks. LOL I also have used ground meat with Italian seasoning in the base, so more of a “meatball” flavor than sausage, and taco/chili seasoning with your choice of ground meat(s) works out well too. For that matter, you could even leave out the… Read more »
2Rae
2Rae
2 years 11 months ago

Ok Crunchy Mama, I’m trying this. I’m a dumpa dumpa dumpa person, so I dumped some coconut flour in and some baking powder and we’ll see how it goes. Made half with sausage and half with bacon. I put in a bit of chopped up date in to make it seem like you get a bit of syrup with it. Had some bacon left over so that went into mini muffin tin with just bacon and a bit of date, we’ll see if it’s a snack that lasts until tomorrow or not.
Thanks for that idea sista’

2Rae
2Rae
2 years 11 months ago

Ok, just an update…… It all turned out rather tasty! I had one with bacon and one with Italian sausage, mmmmmm, however, the ones with bacon didn’t come out of the tin as well as the sausage, it’s ok, I have skills, I win and they are all now waiting for breakfast this week. Eeeeeeeee, so excited to use this for mornings along with the hard boiled goodness we usually use.

Eager Beaver
Eager Beaver
2 years 11 months ago

Sorry … microwaving changes your food in a negative way ,,,BIG TIME!! But cooked properly,these look divine

Jonas Larsson
2 years 11 months ago

There’s always something with microwaving…share similar opinion Eager!

2Rae
2Rae
2 years 11 months ago

The “old fashioned” way is to put it in something that won’t leak out (like a jar) and stick them under your arm pits and viola it’s warm by lunch. That’s how my mom would heat up baby food on a trip. Give each girl (3 of us) and stick one little jar in our arm pits, you just had to wait until it was your turn to give it up. We didn’t even question it, funny now to think about it…… never lost a jar either, amazing that we didn’t.

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2Rae
2Rae
2 years 11 months ago

These sound good, will do this with the rest of the Italian sausage we have left. However, my husband is a fan of bacon, eggs and pancakes with syrup, so I’m leaving out the pancakes and syrup and putting in a few chopped up dates to give it a sweet syrupy taste. Hope it comes out well. He liked the bacon wrapped sausage dates we made so it should work just fine.

peter
peter
2 years 11 months ago

When Pan frying sausage, I usually end up draining out the grease, not that I’m afraid of fat, it’s just abut much for me. I do the same thing with bacon. Do these not need the grease drained off, or does it depend on the type of sausage used?

Bill C
Bill C
2 years 11 months ago

I can’t answer your question, but note that many people, myself included, will save excess bacon grease in a jar for use as a cooking fat or ingredient later. AFIK, bacon grease is bacon flavored lard. 🙂

Jonas Larsson
2 years 11 months ago

NIce concept Mark!

Emeroy
2 years 11 months ago

This is amazing. Gonna be putting this together today for my fiancee!

JNN
JNN
2 years 11 months ago

Made these last night and ate 1 hot for a snack and eating 2 cold for breakfast this morning. Fantastic both ways. Organic maple smoked breakfast sausage, 1 organic cage free brown egg, and a squeeze of honey into the egg white.

One of my fave recipes I’ve found in a long time.

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2 years 11 months ago

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Primal-Loe
Primal-Loe
2 years 11 months ago

We make these for snacks all the time. I use bacon as the crust and sometimes add veggies to the egg mix too. I can’t wait to try it with sausage! Yum Yum!

Amy
Amy
2 years 11 months ago

Awesome! We eat eggs most days for dinner because its so easy and the protein breaks down slower. I am going to make a batch of these soon! Thanks for helping me keep eggs creative 🙂

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Kent H
Kent H
2 years 11 months ago

I made these last night. Cooked them in a muffin pan and with regular onions rather than green. A pound of sausage made seven, but I didn’t make the layer of sausage thin enough. It puffed and really didn’t leave room for the egg. So WHEN I make these again, I will definitely make the sausage layer thinner. They are delicious though!

Cliff
Cliff
2 years 11 months ago

Daft question. How do you brown the meat off as in the photos. My sausage meat looks a bit pale. It is cooked through and tastes ok. But the meat doesn’t brown in a ramekin.

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hjarnot
hjarnot
2 years 11 months ago

Do you need to grease the muffin tin first?

Brady
Brady
2 years 11 months ago

No, the sausage provides more than enough fat to allow easy removal after baking.

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Brady
Brady
2 years 11 months ago

This is my first Primal recipe attempt. Ended up making the crust out of Chorizo sausage and 6 eggs, packed into oversized muffin pans instead of using individual ramekins. It worked really well, and I ended up with 10 individual servings. Had to whisk the eggs, though, as a whole egg wouldn’t fit without overflowing.

Helen
Helen
2 years 11 months ago

I have a very large cast iron ramekin. I place about 3-4 strips of bacon around the bottom and sides, then add about 3 eggs and cook on the stove top. It doesn’t heat up my apartment as much as if I turn on the oven, and it tastes great. Add a little finely chopped basil/shallots as well for extra flavor.

Kay
Kay
2 years 11 months ago

I made these tonight and had two and was completely full…very filling and really tasty. I froze the rest and will use them for “hurry up” breakfast. Thanks for the recipe idea, it will be easy to add stuff and change it up a bit.

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Chad
2 years 10 months ago

Use an oversized cupcake tin or ramekin. I tried a normal one and the egg spilled over. No biggie taste wise, but you’ll get more egg in, and a neater package, with oversized tins.

R/
Chad.

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Mick
Mick
2 years 9 months ago

These are a great idea. The green onions really make it. I used a muffin tray and blanched the sausages to remove the skin, as I found it snappy and not integral for the dish. I’ve also tried this with bacon instead of sausage.
Making a non grainy breakfast quickly is hard but you can make a week’s worth of these and keep in the fridge.
Thanks!

Spring
Spring
2 years 9 months ago

I made these for my family this morning, they turned out fantastic!

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