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28 Sep

Sausage and Eggs to Go

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 sautéing mushrooms and onions or bell peppers and ham, then adding them into whisked eggs.

Serves: 6


  • 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


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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Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. 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.

    Brady wrote on October 3rd, 2013
  2. 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.

    Helen wrote on October 11th, 2013
  3. 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.

    Kay wrote on October 14th, 2013
  4. 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.


    Chad wrote on November 3rd, 2013
  5. 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.

    Mick wrote on December 2nd, 2013
  6. I made these for my family this morning, they turned out fantastic!

    Spring wrote on December 11th, 2013
  7. Does anyone have any suggestions for a pescetarian option? I love this idea, but am not a fan of pork, beef, or poultry. Thank you in advanced.

    Kelly wrote on December 16th, 2013
    • I can’t think of a tasty pescetarian option, but maybe sauteed mushrooms, coconut oil and coconut flour as a crust instead of sausage.

      Colleen wrote on December 16th, 2013
      • hash browns as a crust work…

        liz wrote on December 4th, 2014
  8. These are great! Serve with sliced avocado and sliced grape tomatoes on the side. Also try making bacon bowls – wrap bacon around the outside of a bowl and bake – place on a cookie sheet or tin – cool. Fill with eggs scrambled with veggies or lettuce and tomato for a blt salad.

    Mary wrote on January 1st, 2014
  9. Need to know, do you cook the sausage first? Most recipes I have done with sausage always suggest cooking first. Thanks.

    Jen Basnight wrote on January 7th, 2014
  10. Finally made these this morning. I only had 2 ramekins and my wife wanted to try one also. One of these is just not enough but they are so good. Tomorrow I go get 4 more tamekins. These would be perfect for taking to work. I can make them up night before.

    Dobbie wrote on February 9th, 2014
  11. Made these today. I used one of those bigger muffin tin pans and scrambled the egg before pouring them in the “crusts.” Delicious, substantial and portable.

    Sarah wrote on August 20th, 2014
  12. I made these with Chorizo and used a little of that Mexican farmer cheese and cilantro on top as garnish. The flavors were great, but baking in the ramekin produced a rubbery texture in the sausage. So next time I’m going to use a metal muffin tin with the idea that the extra heat transfer to the outside of the sausage will yield a better texture – I’m hoping to “crisp” the outside.

    Samantha wrote on October 6th, 2014
  13. I’m late to the game, but I needed a high-protein/low carb/make ahead breakfast. … this was perfect! We started the Trim Healthy Mama “diet” which centers every meal around high protein and alternates using healthy fats and healthy complex carbs. This makes a perfect grab and go breakfast, and while I’m sure you can make it as complicated as you want, the bare bones way I made it was still a huge payoff. I just molded some prepackaged sausage into muffin tins (did not spray), cracked a smallish egg in each one, sprinkled some salt & pepper, used a fork to just barely pierce the yolk and swirl the salt down in, pop in the oven for exactly 25 mins. My kids were gobbling them down. Yes, some egg spilled over the top, but it didn’t do any harm. I just made sure to press the sausage a little thinner than you think it should be and it was perfect. Also the 25 mins at 350 made the eggs just soft enough that microwaving throughout the week won’t turn them to rubber. I’ve got a dozen in the fridge right now. Love this idea!

    Elizabeth wrote on August 1st, 2016

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