Savory Chicken Sausage, Egg and Cheese Muffins
Delicious savory chicken sausage, egg and cheese muffins that make the perfect protein-packed breakfast meal prep. These easy, low carb sausage egg and cheese muffins are freezer-friendly and delicious topped with avocado, salsa, or hot sauce!
Servings 12 muffins
Calories 138cal
Ingredients
- 8 large eggs
- 1/2 cup unsweetened almond milk
- ½ teaspoon salt
- Freshly ground black pepper
- 1/3 cup coconut flour
- ½ pound chicken sausage of choice, or your favorite breakfast chicken sausage
- 1 cup shredded cheddar cheese, divided (use whatever cheese you like)
- To serve: Serve with avocado chunks and salsa on top
Instructions
- Cook the chicken sausage according to directions on package. If your chicken sausage is already cooked, no need to reheat, simply chop it into bite-sized pieces and set aside.
- Preheat oven to 400 degrees F. Generously grease 12 muffin cups of muffin tin with nonstick cooking spray.
- In a medium bowl, whisk together the eggs, almond milk, salt and pepper. Slowly add in coconut flour, while still whisking. Fold in cooked chicken sausage and ½ cup shredded cheese.
- Evenly pour mixture into the greased muffin tins. Sprinkle with ½ cup remaining cheese. Bake for 15 minutes or until muffin puff up and eggs are set.
Notes
To make dairy free/paleo: simply leave out the cheese and use a paleo-friendly cooked bacon or sausage.
To add veggies: I recommend dicing them up and sauteing them in a little olive oil first. Allow them to cool a bit before mixing them in with your eggs (otherwise, they'll cook your eggs!)
Nutrition
Serving: 1egg muffin | Calories: 138cal | Carbohydrates: 4.4g | Protein: 9.8g | Fat: 8.8g | Saturated Fat: 3.7g | Fiber: 2g | Sugar: 0.5g