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–+ servings
Egg Sausage Breakfast Muffins on a baking sheet

Egg Sausage Breakfast Muffins Recipe

Yield: 16 muffins
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Want a delicious, grab-and-go breakfast to enjoy all week long, with minimal effort? These savory egg sausage breakfast muffins are so easy to make, and even easier to grab on your way out the door!

Ingredients

Instructions 

  • Preheat your oven to 375 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
  • Heat the oil in a large frying pan over medium-high heat. Add the onion, pepper, and garlic, and cook for 3-4 minutes, or until the onion is translucent. Add the sausages and cook through. Mix in the chili powder, oregano, salt, and pepper. Let cool.
    1 teaspoon olive oil, 1 medium onion, 1 medium green pepper, 3 cloves garlic, 1 lb breakfast sausages, 1 tablespoon chili powder, 1 teaspoon oregano, ½ teaspoon EACH: salt and pepper
  • Add the cooked sausage, eggs, almond flour, baking soda, green onions, and cheese to a bowl and mix well.
    6 large eggs, 1 ½ cups almond flour, 1 teaspoon baking soda, ½ cup green onions, 1 ½ cups grated cheddar
  • Drop the batter by the ¼ cup onto the parchment lined baking sheets. The muffins don't spread much so you can place them fairly close together. Bake for 15 minutes then remove them from the oven.

Notes

Note 1: If you're storing them, let the muffins cool completely and then place them in a resealable bag or container and keep them in your fridge for up to 4 days.
Serving: 1 breakfast muffin, Calories: 225kcal, Carbohydrates: 4g, Protein: 12g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 101mg, Sodium: 496mg, Potassium: 153mg, Fiber: 2g, Sugar: 1g, Vitamin A: 438IU, Vitamin C: 7mg, Calcium: 121mg, Iron: 1mg