Description
These sausage egg and cheese muffins are the perfect low carb, grab-and-go, Keto friendly breakfast option! They combine sausage, cream cheese, cheddar, and eggs into savory baked bites.
Ingredients
Scale
- 1 pound breakfast sausage (mild, hot, or sage)
- 4 ounces (1/2 block) cream cheese, softened
- 3 large eggs, beaten
- 2 cloves garlic, grated or finely minced
- 1 cup shredded cheddar cheese
- 1/3 cup superfine almond flour
- 1/2 teaspoon baking powder
- Salt and pepper (optional, to taste – sausage and cheese add saltiness)
- Marinara sauce (optional, for serving – use low-sugar for keto)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (180°C). Grease a standard 12-cup muffin tin generously with cooking spray.
- Cook Sausage: Cook the breakfast sausage in a skillet over medium heat, breaking up the meat with a wooden spoon, until browned and cooked through. Drain off any excess grease. Let the cooked sausage cool slightly. It’s important the sausage isn’t piping hot before mixing with cream cheese and egg.
- Combine Sausage and Cream Cheese: In a large mixing bowl, combine the slightly cooled cooked sausage and the softened cream cheese. Mix well with a fork or spatula until there are no large clumps of cream cheese remaining.
- Add Remaining Ingredients: Stir in the shredded cheddar cheese, beaten eggs, minced garlic, almond flour, and baking powder. Mix until all ingredients are well incorporated.
- Chill Mixture (Important): Cover the bowl and chill the mixture in the refrigerator for 5-10 minutes. Chilling helps the mixture firm up slightly, making it easier to scoop and preventing the muffins from becoming flat.
- Fill Muffin Tin: Using a small cookie scoop (about 1.5 – 2 tablespoons) or a spoon, scoop the mixture evenly into the prepared muffin tin cups, filling each about 3/4 full.
- Bake: Bake for 18-20 minutes, or until the muffins are puffed, golden brown, and cooked through (a toothpick inserted into the center should come out clean).
- Serve: Let the sausage egg muffins cool slightly in the pan before serving. Serve warm, optionally with marinara sauce for dipping.
Notes
- Sausage: Use your favorite type of ground breakfast sausage.
- Cream Cheese: Ensure cream cheese is well softened for easier mixing.
- Chilling: Don’t skip the brief chill time; it helps the muffins hold their shape better.
- Almond Flour: Use superfine almond flour for the best texture.
- Doneness: Muffins are done when set in the center and golden brown.
- Storage: Store cooled muffins in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven.