Cheesy Sausage Egg Muffins

Name: Cheesy Sausage Egg Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 large eggs; 8 oz ground pork breakfast sausage; 1 cup sharp cheddar cheese, shredded; 1/2 cup red bell pepper, finely diced; 4 green onions, sliced thin; 1/4 cup heavy cream; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper, freshly ground; as needed cooking spray or softened butter

Savory, portable egg muffins loaded with crumbled sausage, cheddar, and peppers - a keto-friendly, grab-and-go breakfast that meal-preps beautifully all week.

35 minEasyServes 6280 cal/serving

AmericanBreakfastOvenKetoHigh ProteinHigh FiberLow CarbGluten-FreeAlcohol-FreeCorn-Free

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Ingredients

12 large eggs
8 oz ground pork breakfast sausage
1 cup sharp cheddar cheese, shredded
1/2 cup red bell pepper, finely diced
4 green onions, sliced thin
1/4 cup heavy cream
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper, freshly ground
as needed cooking spray or softened butter

Instructions

1

Preheat oven to 375°F (190°C). Generously grease a 12-cup muffin tin with cooking spray or softened butter.
2

In a skillet over medium heat, cook 8 oz ground pork breakfast sausage, breaking it into small crumbles, until browned and cooked through to an internal temperature of 160°F (71°C), about 6-7 minutes. Drain excess fat and let cool slightly.
3

In a large bowl, whisk together 12 large eggs, 1/4 cup heavy cream, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper until smooth.
4

Divide the cooked sausage, 1/2 cup finely diced red bell pepper, and 4 sliced thin green onions evenly among the muffin cups. Pour the egg mixture over each, filling about 3/4 full. Top each with 1 cup shredded sharp cheddar cheese.
5

Bake for 18-20 minutes until the centers are set and the tops are golden. Let cool in the pan for 5 minutes, then run a knife around the edges to release. Serve warm or refrigerate for up to 4 days.

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Questions

What oven temperature does Cheesy Sausage Egg Muffins need?

For Cheesy Sausage Egg Muffins, the oven is set to 375 F (about 190 C) in step 1. The longest stretch at that heat is 20 minutes, in step 5. The target internal temperature is 160 F (about 70 C), given in step 2. A probe thermometer removes the guesswork.

What should Cheesy Sausage Egg Muffins look like when it is ready?

Go by the cues in the method rather than the clock. Step 2: cook until browned and cooked through to an internal temperature of 160°F (71°C). Step 5: cook until the centers are set and the tops are golden. A reading of 160 F on a thermometer settles it.

Can I use ground chicken or turkey instead of ground pork in Cheesy Sausage Egg Muffins?

Yes. Use dark-meat ground chicken or turkey if you can, and add a teaspoon of oil per half pound, since pork brings fat that poultry does not. As written, the entry for Cheesy Sausage Egg Muffins uses 8 oz ground pork breakfast sausage.

Can I make Cheesy Sausage Egg Muffins dairy-free?

Yes. The dairy in Cheesy Sausage Egg Muffins is 1 cup sharp cheddar cheese, shredded, 1/4 cup heavy cream, as needed cooking spray or softened butter. Swap the cheese for a plant-based melting cheese (expect a milder flavor); the cream for full-fat coconut milk or an oat cooking cream; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Is Cheesy Sausage Egg Muffins keto-friendly?

A serving of Cheesy Sausage Egg Muffins carries 6 g of carbohydrate, 5 g of it fiber. Against a strict 20 g keto day that is 30 percent of the budget; against a moderate 100 g low-carb day it is 6 percent.

Serve it with

Carrot Orange Ginger Sunrise Juice drink
Hoppin' John side
Zobo (Hibiscus Drink) drink

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