Ingredients (Makes 6 muffins)
6 large eggs
½ lb (about 1½ cups) breakfast sausage (pork or turkey, cooked and drained)
1 cup shredded cheddar cheese (or your favorite cheese blend)
¼ cup heavy cream (optional — makes them fluffier)
¼ tsp garlic powder
¼ tsp onion powder
Salt and pepper to taste
Optional: 1 tbsp chopped green onions or jalapeños for extra flavor
Instructions
- Preheat
Preheat your oven to 375°F (190°C).
Line or grease a 6-cup muffin tin (use silicone liners for easy removal).
- Cook the Sausage
In a skillet, cook sausage over medium heat until browned.
Drain off any excess grease and let it cool slightly.
- Mix the Egg Base
In a large bowl, whisk together eggs, heavy cream, garlic powder, onion powder, salt, and pepper.
- Combine
Add in the cooked sausage and cheddar cheese.
Stir until well mixed.
- Fill Muffin Cups
Evenly divide the mixture into the muffin tin, filling each about ¾ full.
- Bake
Bake for 18–22 minutes, until golden brown and set in the middle.
Let cool slightly before removing from the tin.
Nutrition (Per Muffin)
Calories: ~240
Fat: 19g
Protein: 15g
Net Carbs: ~2g
enjoy