Sausage Egg and Cheese Muffins – These sausage egg and cheese muffins are the perfect low carb, grab and go, Keto friendly breakfast option! So simple to prep, just throw these sausage muffins them in the oven, and you have breakfast for the next few days! Pair with a crisp salad and they can be a meal all by themselves. Enjoy!
Ingredients list for the sausage egg and cheese muffins
- 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
Directions
1. To make the sausage egg and cheese muffins: Preheat your oven to 350ºF (180ºC). Cook your breakfast sausage in a skillet, breaking up the meat with a wooden spoon. Drain and set the cooked sausage aside to cool slightly.
2. When the sausage has cooled add to a mixing bowl and combine with cream cheese until there are no cream cheese clumps left. It is important to make sure the sausage is not too hot as it will cook the egg when you add it in the next step.
3. Stir in cheddar, eggs, garlic, almond flour, and baking powder. When the mixture is well incorporated allow it to chill for 5-10 minutes. Make sure to chill the dough otherwise it will result in flat bites, not balls like you see in the photos.
4. Grease a muffin tin and using a small cooking scoop, place the sausage egg and cheese balls on the tray in each cavity. Bake 18-20 minutes in the oven, until puffed and golden. Serve the Sausage Egg and Cheese Muffins with marinara sauce, if you like. Enjoy!
