Servings: 12 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Net Carbs: ~2g per muffin
Ingredients
1 lb ground breakfast sausage (pork or turkey)
8 large eggs
1 cup shredded cheddar cheese
½ cup red bell pepper, diced
¼ cup onion, finely diced (optional, adds slight carbs)
¼ cup heavy cream (makes it fluffy)
1 teaspoon baking powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon butter or oil (for greasing the muffin pan)
Instructions
- Preheat Oven
Preheat to 375°F (190°C). Grease or line a 12-cup muffin tin.
- Cook the Sausage
In a skillet, cook the sausage over medium heat until browned. Drain off excess grease and set aside to cool slightly.
- Mix the Egg Base
In a large mixing bowl, whisk together eggs, heavy cream, baking powder, garlic powder, salt, and pepper until smooth.
- Combine
Add in the cooked sausage, shredded cheese, diced red pepper, and onion (if using). Stir to combine evenly.
- Fill the Muffin Pan
Spoon the mixture evenly into the muffin cups — fill about ¾ full.
- Bake
Bake for 20–25 minutes, or until the tops are golden brown and set in the center.
- Cool and Serve
Let cool slightly before removing from the pan. Serve warm, or cool completely for meal prep.
Storage
Store in the refrigerator for up to 5 days.
Reheat in the microwave or air fryer.
Freeze for up to 2 months — perfect for easy grab-and-go breakfasts.
Variations
Add spinach or broccoli florets for extra veggies.
Swap cheddar for pepper jack or mozzarella.
Use chorizo or bacon instead of sausage for a flavor twist.
Enjoy