Cheesy Sausage Egg Muffins
Savory, portable egg muffins loaded with crumbled sausage, cheddar, and peppers — a keto-friendly, grab-and-go breakfast that meal-preps beautifully all week.
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
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1
Preheat oven to 375°F (190°C). Generously grease a 12-cup muffin tin with cooking spray or softened butter.
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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.
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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.
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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.
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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.