Keto Sausage, Egg & Cheddar Breakfast Muffins
Hearty, grab-and-go keto breakfast muffins loaded with juicy breakfast sausage, fluffy baked eggs, and melted cheddar. Perfect for meal prep, busy mornings, and high-protein, low-carb eating.
Ingredients
- 1 lb ground breakfast sausage (pork)
- 8 large eggs
- 1 cup shredded cheddar cheese
- 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
Instructions
- 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.
- 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.
- Stir the cooled sausage and 1 cup shredded cheddar cheese into the egg mixture until evenly combined.
- 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.