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.