Discover the perfect on-the-go keto breakfast solution with our delicious Sausage Egg and Cheese Breakfast Muffins. These savory muffins are not only easy to make but also provide a quick and satisfying meal to fuel your busy mornings. Packed with high-quality protein and low in carbs, they align seamlessly with your keto lifestyle. Whether you're heading to work or school, our muffins offer a convenient way to enjoy a hearty breakfast without compromising your dietary goals. With a delectable blend of sausage, fluffy eggs, and melted cheese, these muffins are a delightful way to kick-start your day. Embrace the ease of preparation and the portability of our Keto Sausage Egg and Cheese Breakfast Muffins, ensuring you're energized and ready to take on your day with gusto!
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Put the sausage in a medium skillet on the stove-top. If it's in a casing, simply squeeze it out and into the pan. No matter the size of the sausage link you can pinch the middle of the casing with both hands and slide your hands away from each other. Once all the sausage is in the skillet you can turn the heat on medium, or just below.
Now, sausage is naturally greasy, so you likely won't need any kind of oil or grease. But, if your pan tends to stick food to it, you can add a little bit of butter to encourage non-stickiness and give the spices something to stick to.
Before the sausage browns all the way, start breaking it up with a spatula and cover it with spices. I used a little bit of salt (feel free to omit it as the sausage has plenty of salt to begin with); along with a good amount of pepper, onion powder, sage, and parsley. Constantly stir the sausage around while breaking it up into tinier bits. The tinier the better - if they are too big the chunks of sausage will sink to the bottom of the muffins later. Once the sausage cooks all the way you can turn the stove-top off.
Into a large bowl, crack a dozen eggs. Whip them up with a whisk until well blended. Now, add the spices mentioned before (again, salt is optional here). Also, add the heavy whipping cream, cheeses, cooked sausage, and stir well.
Break out the muffin tin and place in each section a large paper muffin cup liner. Spray the liners with a non-stick spray.
Use a soup ladle to dole out the mixture into each muffin cup (start with 3/4 full ladle). Be sure to mix the sausage egg mixture every so often so that every muffin will get a little bit of all the ingredients. Keep going until the bowl is empty, and you can also take a bit from too-full muffins and give it to ones that are lacking some of the sausage egg mixture.
Bake the breakfast muffins at 350 degrees Fahrenheit (180 degrees Celsius) for 35 minutes.
Once done, you can let them sit on the stove-top or heat-safe surface for several minutes until they cool enough to handle. From there you can either enjoy them now, or store them in an air-tight container in the fridge. These should last about a week in the fridge.
When re-heating, pop them in the microwave for 30 seconds on high. Add a pat of butter and enjoy!
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.