The perfect breakfast for home or on the go. An egg all cozy wrapped in sausage with a crispy outside. I love mine with a side of guacamole or some fruit. This is a blend of two recipes I found on Fit2me.com and of course added my own twists to it.
If you eliminate the chicken sausage recipe below and just use a pound of breakfast pork sausage you create a zero carb breakfast. Using the pork sausage will yield only 6 eggs, so make that adjustment below.
Tip: Don't over cook your eggs. They have to bake for an additional 30 minutes. Follow the guide below to get an egg that is solid enough to peel and soft enough to not be dry after baking.Ingredients
For Chicken Apple Sausage:
1 tablespoon coconut oil
1/2 cup minced onion
3/4 cup peeled and diced granny smith apple
1 pound ground chicken or turkey
1 tablespoon fresh sage chopped
1 tablespoon Demerara sugar
1/2 teaspoon fennel seed chopped
3/4 teaspoon salt
1/4 teaspoon ground pepper
8 hard-boiled eggs peeled
1/2 cup heavy cream
2 cups ground pork rinds
Preheat oven to 400 degrees
Place a wire rack on a cookie sheet or shallow baking dish and set aside.
Make your sausage:
Heat oil in a large skillet over medium heat and add onions. Stir until onions start to soften for about 2 minutes.
Add the apples to onions and continue to cook for about 2 more minutes.
Pour mixture into a large bowl and allow to cool for 5-10 minutes.
Add the ground chicken, sage, sugar, fennel, salt and pepper and mix gently until combined. Set aside in fridge while you cook your eggs.
Cook your eggs:
In a large pan, place 8 eggs and cover with water. Place on stove over medium high heat and bring to a boil. Once boiling, cover with lid, reduce heat to medium and cook for 10 minutes.
Once they are cooked, run under cool water and peel. Set aside
Create the nest:
In a medium bowl. pour your cream
In another medium bowl pour your ground pork rinds (I use a food processor and pulse rinds until they are fine crumbles)
Divide the chicken sausage into 8 balls. Taking one ball, pat it into the palm of your hand and then place a boiled egg in the center. Gently press the sausage around the egg, leaving no seams.
Roll the nested egg in the cream and then in the pork rinds and place on wire rack. Repeat until all 8 are done and on the rack, (6 if you are doing pork sausage)
Place the cookie sheet with the rack and nest eggs in the preheated oven and bake for 30 minutes until golden brown.
Serve immediately and store left overs in an air tight container for up to 4 days.
- Chicken Apple Sausage Nest
- Calories 328
- Carbohydrates 5
- Fat 16
- Protein 24
- Pork Sausage Nest
- Calories 396
- Carbohydrates 0
- Fat 25
- Protein 24