Sausage, Egg, and Mushroom Cups

1 tsp olive oil

2 garlic cloves

1 pound mild Italian sausage

6 to 8 eggs

8 oz mushrooms, sliced (baby bella or button)

1 c. cheese, shredded (drunken goat, gruyere, or manchego)

Salt and pepper

Pre-heat oven to 400 degrees.

Heat a dutch oven or other large pan on medium-high.

Add olive oil and swirl to coat the pan.

Add garlic, stirring until fragrant. Remove the garlic.

Add the sausage and stir until browned.

Add the mushrooms. Cook until slightly browned.

Taste the mixture. Season with salt and pepper if needed.

Coat ramekins or muffin tin with olive oil.

Add sausage and mushroom mixture to each, and create a dome for an egg.

Crack one egg into a separate small bowl. Add slowly on top of sausage and mushroom mixture.

Cook for 8 minutes.

Sprinkle cheese on top of each egg.

Cook for 5 minutes, or until the whites are set.

Serve immediately.