Keto Sausage, Egg & Cheddar Breakfast Muffins

Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners or grease well.

Cook the 1 lb ground breakfast sausage in a skillet over medium heat until browned and cooked through, breaking it into small crumbles. Drain excess grease and let it cool for a few minutes.

For this step: 1 lb ground breakfast sausage (pork)

In a large mixing bowl, whisk together the 8 eggs, 1/4 cup heavy cream, 1/4 cup finely blanched almond flour, 1 tsp baking powder, 1/2 tsp salt, and 1/2 tsp black pepper until smooth.

For this step: 8 large eggs, 1/4 cup heavy cream, 1/4 cup finely blanched almond flour, 1 tsp baking powder, 1/2 tsp salt, 1/2 tsp black pepper

Stir the cooled sausage and 1 cup shredded cheddar cheese into the egg mixture until evenly combined.

For this step: 1 lb ground breakfast sausage (pork), 8 large eggs, 1 cup shredded cheddar cheese

Divide the mixture evenly between the 12 muffin cups, filling each about three-quarters full.

Bake for 18–20 minutes, or until the muffins are set in the center and lightly golden on top.

Let the muffins cool in the pan for 5 minutes before removing and serving, or cool completely for storage.