Keto Sausage, Egg & Cheddar Breakfast Muffins

Follow the steps. Check them off as you go.

1. Step 1Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners or grease well.
2. Step 2Cook 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.Use: 1 lb ground breakfast sausage (pork)
3. Step 3In 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.Use: 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
4. Step 4Stir the cooled sausage and 1 cup shredded cheddar cheese into the egg mixture until evenly combined.Use: 1 lb ground breakfast sausage (pork), 8 large eggs, 1 cup shredded cheddar cheese
5. Step 5Divide the mixture evenly between the 12 muffin cups, filling each about three-quarters full.
6. Step 6Bake for 18–20 minutes, or until the muffins are set in the center and lightly golden on top.
7. Step 7Let the muffins cool in the pan for 5 minutes before removing and serving, or cool completely for storage.