OUR COMMITMENT TO SAFETY, QUALITY AND COMMUNITY DURING THE COVID-19 OUTBREAK.

This is a time when community is more important than ever, and we can’t help but feel grateful for the dedication of our 360 plant employees to help feed our community in this time of need. It is through their hard work that we are able to continue our manufacturing operations, making the highest quality, handcrafted sausage.

We remain committed to the highest health and safety standards for our employees, business partners and community and for this reason that we have implemented the following:

Our products will continue to be available at grocery stores and other retail locations with the assurance that great safety, care, and outstanding quality has gone into their making.

To receive updates on Klement’s Sausage operations, please visit klements.com or follow us on Facebook, Twitter, and Instagram. For any questions about the COVID-19 outbreak, please visit cdc.gov.

To see more about Klement's commitment to keep serving the community during the Covid-19 outbreak, click here.

BRATWURST BREAKFAST CUPS

 
 

Ingredients

  • 2 (14oz) Packages of Klement's cooked and smoked, coin cut (Uncured Polish Sausage and Four Cheese Smoked Sausage)
  • 1 Green pepper, finely chopped
  • 1 Tbsp. olive oil
  • 1 Red pepper, finely chopped
  • 1 Medium onion, finely chopped
  • 1 Tbsp. minced garlic
  • 8 Eggs, whole
  • 8 Egg whites
  • 2 Cups shredded cheddar cheese
  • Salt and pepper, to taste

Steps

  1. Preheat oven to 350 degrees F.
  2. Spray two 12-slot muffin tins and set aside.
  3. Over medium heat, add olive oil, red pepper, green pepper, onion, and minced garlic to a skillet. Cook 5 to 7 minutes until vegetables are tender.
  4. Crack 4 eggs and 4 egg whites into a large bowl and whisk. Stir in cooked vegetables and coin cut polish sausage. Pour the egg mixture into the first pan's muffin slots evenly. Set aside.
  5. Using the same large bowl, crack another 4 eggs and 4 egg whites and whisk. Stir in cheddar bratwurst and shredded cheddar cheese. Pour the egg mixture into the second muffin tin evenly.
  6. Add both muffin tins to the oven and bake for 20 to 30 minutes or until the tops of the egg cups are fully cooked. Remove from the oven and allow to stand for 2 minutes. Serve warm and enjoy!

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