Easy Grab-and-Go Sausage & Egg Muffins
Perfect for a quick and healthy breakfast on the go, these low-carb sausage and egg muffins are packed with flavor and easy to make ahead for meal prep!
Equipment
- 12-hole muffin tin
Ingredients
- 1 pound ground breakfast sausage (such as pork or turkey)
- 1/3 cup almond flour
- 3 tablespoons coconut flour
- 12 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 teaspoon fresh rosemary finely chopped
Instructions
- Get Ready: Preheat your oven to a cozy 400°F (200°C). Give a 12-hole muffin tin a good spray with nonstick cooking spray, making sure to coat the sides well.
- Craft the Base: In a bowl, gently mix the raw ground sausage with both the almond flour and coconut flour until it's all combined. Divide this mixture into 12 equal portions. Press each portion firmly into the bottom and up the sides of each muffin cup to create a delicious, savory crust.
- Add the Eggs: Carefully crack one egg into each sausage-lined muffin cup. Sprinkle a dash of salt and pepper over each one for extra flavor.
- Initial Bake: Pop the muffin tin into your preheated oven and bake for 30 minutes. The sausage will start to cook through, and the eggs will begin to set beautifully.
- Flavorful Finish: Take the muffin tin out of the oven. Now, sprinkle the shredded cheddar cheese and the fresh, chopped rosemary evenly over the top of each egg muffin.
- Final Touch: Return the muffins to the oven for another 5-10 minutes. They're ready when the sausage is fully cooked (aim for an internal temperature of 160°F in the sausage part) and the cheese is wonderfully melted and bubbly. Enjoy your quick, healthy breakfast!
Notes
Nutrition Information (per serving):
Calories: 241.3
Total Carbs: 2.2g
Net Carbs: 1.2g
Fats: 19.2g
Protein: 14.4g
Calories: 241.3
Total Carbs: 2.2g
Net Carbs: 1.2g
Fats: 19.2g
Protein: 14.4g
