Sausage-Stuffed Eggs with Chive Crust
Eggs filled with savory sausage and herbs, topped with a delicate chive crust for a protein-packed breakfast that’s ready in minutes. This american-inspired keto (high-protein) ready in about 14 minutes pairs large eggs, ground pork sausage, finely chopped chives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large eggs
- 3 oz ground pork sausage
- 1 tbsp finely chopped chives
- 1/2 tbsp unsalted butter
- 1/8 tsp sea salt
- 1/16 tsp black pepper
Instructions
- Step 1: Gently crack 4 large eggs into a small bowl, being careful not to break yolks. Set aside.
- Step 2: Heat 1/2 tbsp unsalted butter in a nonstick skillet over medium heat. Add 3 oz ground pork sausage and cook for 4 minutes, breaking into small crumbles with a spoon until browned and cooked through.
- Step 3: Add 1 tbsp chopped chives to the sausage and cook for 30 seconds until fragrant.
- Step 4: Create 4 small indentations in the skillet with the back of a spoon, then carefully place each egg into an indentation. Sprinkle with 1/8 tsp sea salt and 1/16 tsp black pepper.
- Step 5: Cover the skillet with a lid and cook for 4 minutes over medium-low heat until egg whites are set but yolks remain runny, or cook longer for firmer yolks.
- Step 6: Slide eggs onto a plate, garnish with extra chives, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sausage-Stuffed Eggs with Chive Crust take to make?
Total time is about 14 minutes (8 min prep + 6 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sausage-Stuffed Eggs with Chive Crust?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.
Can I substitute ingredients in Sausage-Stuffed Eggs with Chive Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sausage-Stuffed Eggs with Chive Crust for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sausage-Stuffed Eggs with Chive Crust high-protein?
Yes — this recipe is tagged high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This has become our go-to keto dish. We make it weekly.
- ★★★★☆
Very good for a 6-minute recipe. Would bump up the spice level though.
- ★☆☆☆☆
The proportions seem off. Way too much of some ingredients.
