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These sausage egg and cheese muffins are the perfect low carb, grab and go, Keto friendly breakfast option! Try our sausage muffins today!
Sausage, Egg, and Cheese Muffins Recipe
These delicious sausage, egg, and cheese muffins are the ultimate low-carb, grab-and-go, Keto-friendly breakfast! They’re incredibly easy to prepare—just pop them in the oven, and you’ll have a tasty, low-carb breakfast ready for the next few days. Pair them with a fresh salad for a complete meal. Enjoy!
Directions:
Sausage, Egg, and Cheese Muffins Recipe
- Preheat and Prep: Start by preheating your oven to 350ºF (180ºC). In a skillet, cook your breakfast sausage, breaking it up with a wooden spoon as it cooks. Once done, drain the excess fat and set the sausage aside to cool slightly.
- Mix It Up: Once the sausage has cooled a bit, transfer it to a mixing bowl. Add the cream cheese and mix until there are no lumps left. Make sure the sausage isn’t too hot, or it might start cooking the eggs prematurely in the next step.
- Combine Ingredients: Stir in the cheddar cheese, eggs, garlic, almond flour, and baking powder. Mix everything well, then let the mixture chill in the fridge for 5-10 minutes. This step is crucial to ensure your muffins turn out nice and puffy instead of flat.
- Bake to Perfection: Grease a muffin tin and use a small scoop to place the sausage, egg, and cheese mixture into each cavity. Bake in the oven for 18-20 minutes, until the muffins are puffed up and golden brown.
Serve these delightful Sausage, Egg, and Cheese Muffins with a side of marinara sauce if you like. Enjoy your delicious, low-carb breakfast!
Easy Sausage Egg Muffins
These delicious sausage, egg, and cheese muffins are the ultimate low-carb, grab-and-go, Keto-friendly breakfast! They’re incredibly easy to prepare
Equipment
- Microwave Oven
Ingredients
- 1 pound breakfast sausage
- 4 ounces cream cheese softened
- 3 eggs beaten
- 2 cloves garlic grated
- 1 cup shredded cheddar
- 1/3 cup almond flour
- 1/2 teaspoon baking powder
Instructions
- Preheat and Prep: Start by preheating your oven to 350ºF (180ºC). In a skillet, cook your breakfast sausage, breaking it up with a wooden spoon as it cooks. Once done, drain the excess fat and set the sausage aside to cool slightly.
- Mix It Up: Once the sausage has cooled a bit, transfer it to a mixing bowl. Add the cream cheese and mix until there are no lumps left. Make sure the sausage isn’t too hot, or it might start cooking the eggs prematurely in the next step.
- Combine Ingredients: Stir in the cheddar cheese, eggs, garlic, almond flour, and baking powder. Mix everything well, then let the mixture chill in the fridge for 5-10 minutes. This step is crucial to ensure your muffins turn out nice and puffy instead of flat.
- Bake to Perfection: Grease a muffin tin and use a small scoop to place the sausage, egg, and cheese mixture into each cavity. Bake in the oven for 18-20 minutes, until the muffins are puffed up and golden brown.
