Ingredients:

  • 1 lb Bulk Italian Sausage
  • 2 Large Eggs
  • 0.5 cup Grated Parmesan Cheese
  • 1.5 cups Shredded Whole Milk Mozzarella
  • 24 slices Mini Pepperoni
  • 0.25 tsp Pink Himalayan Salt
  • 0.5 tsp Dried Oregano

Instructions:

  1. Preheat your oven to 400°F. Note: A hot oven is key for that immediate sizzle and sear.
  2. Combine the 1 lb Bulk Italian Sausage, 2 Large Eggs, 0.5 cup Grated Parmesan, 0.25 tsp Pink Himalayan Salt, and 0.5 tsp Dried Oregano in a bowl.
  3. Mix the ingredients thoroughly until the eggs are completely absorbed into the meat.
  4. Grease your muffin tin lightly, even if it is non stick, to ensure a clean release.
  5. Scoop the meat mixture into the 12 muffin cups. Note: Don't pack them too tightly; a loose press keeps them tender.
  6. Press your thumb into the center of each meat mound to create a small well.
  7. Fill each well with the 1.5 cups Shredded Whole Milk Mozzarella, dividing it evenly.
  8. Top each muffin with 2 slices of Mini Pepperoni until they look like tiny deep dish pizzas.
  9. Bake for 15 minutes until the cheese is bubbling and the sausage is opaque.
  10. Let the muffins rest in the pan for 3 minutes until the structure sets and they pull away from the edges.