Egg Muffins with Sausage and Cheddar cheese
These scrambled egg muffins with plenty of sausage and Cheddar cheese are easy for making and fun to serve.
This recipe is very flexible. You can swap bacon or steak in place of the sausage if you prefer.
These sausage and egg coconut flour muffins are easy to make and are a wonderful high protein breakfast option. Perfect low-carb, Paleo, healthy, protein-rich, quick breakfast option on hand. They freeze well too!
Egg Muffins with Sausage and Cheese – Recipe
The way of preparation – easy
Prep time
- Prep time – 10 minutes
- Cooking time – 20 minutes
Yields – 12 servings
Ingredients
- 1/2 pound bulk pork sausage
- 12 eggs
- 1/2 teaspoon baking powder
- 4 tbsp coconut flour
- 1/2 cup chopped onion
- 1/3 cup chopped green or red bell pepper
- 1/2 teaspoon salt
- 1/2 cup Cheddar cheese (shredded )
Instruction how to make Egg Muffins
- Preheat oven to 350 F (175 C).
- Lightly grease 12 muffin cups or you can use a silicon muffins molds
- Heat a large skillet over medium-high heat and stir in sausage
- Cook and stir until sausage is crumbly, evenly browned, (10 to 15 minutes)
- Drain sausage from extra water
- Beat eggs in a large bowl
- Stir in coconut flour, baking powder, onion, green/red pepper, and salt
- Mix in sausage and Cheddar cheese
- Spoon by 1/3 cupfuls into muffin cups
- Bake in preheated oven 20 to 25 minutes
- Serve and enjoy
Nutritional Information (amount per serving)
- Calories – 126
- Total Fat – 9 g
- Total Carbs – 3 g (Fiber 1 g )
- Net Carbs – 2 g
- Protein – 9 g
- Cholesterol – 194 mg