Recipes

Preheat the oven to 350°F. Grease a 12-cup muffin tin with cooking spray.

In a medium bowl, combine the ground pork, sage, savory, pepper, nutmeg, and salt. Mix thoroughly. Optional: this mixture may be covered and refrigerated for 1 hour or overnight to allow flavors to "marry".

Add oil to a large skillet and cook the ground pork mixture over medium-high. Crumble it with a spatula or spoon while cooking until browned, about 4–5 minutes.

Using a slotted spoon, transfer the sausage to a paper-towel-lined plate. Leave the drippings in the pan.

Reduce heat to medium, then add mushrooms and onions. Stirring occasionally, cook until softened and the onions are translucent, about 6–8 minutes.

Transfer the vegetable mixture to the plate with the sausage. Let cool for 5 minutes.

In a large bowl, mix the eggs, sour cream, cheese, salt, and pepper.

Divide the pork and vegetables evenly into greased muffin cups. Pour the egg mixture over top, then bake for 25-30 minutes until the egg mixture reaches 160°F.

Remove from the oven, then transfer each bite to a rack or plate to cool.