Description
A quick, protein-packed, keto-friendly breakfast that’s perfect for meal prep! These cheesy sausage egg muffins are low in carbs and full of flavor.
Ingredients
Scale
- 6 large eggs
- 1 cup cooked sausage, crumbled
- 1 cup shredded cheese (cheddar or mozzarella)
- ½ cup diced bell peppers (optional)
- ¼ cup chopped green onions
- ¼ cup heavy cream (or unsweetened almond milk)
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Set to 350°F (175°C) and grease or line a muffin tin.
- Prepare Egg Mixture: Whisk eggs, heavy cream, garlic powder, onion powder, salt, and black pepper in a bowl.
- Add Fillings: Stir in cooked sausage, cheese, bell peppers, and green onions.
- Fill Muffin Tin: Pour mixture into muffin cups, filling ¾ full.
- Bake: Cook for 18-20 minutes until eggs are set and lightly golden.
- Cool & Serve: Let muffins cool for 5 minutes, then remove from tin. Garnish with parsley if desired.
Notes
- Store in the fridge for up to 4 days in an airtight container.
- Reheat in the microwave for 30 seconds or in the oven at 300°F for 10 minutes.
- Freeze for up to 2 months and thaw overnight before reheating.
- Swap sausage for bacon, turkey sausage, or mushrooms for variety.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American