Egg Sausage Breakfast Muffins Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
16 muffins
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Calories
225 kcal
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Course
Breakfast
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Cuisine
North American
Egg Sausage Breakfast Muffins Recipe
Description
Egg Sausage Breakfast Muffins Recipe blends sautéed onions, green peppers, and garlic with breakfast sausage seasoned with chili powder and oregano, folded into an egg and almond flour batter enriched by cheddar cheese and green onions. Baking at 375°F produces compact muffins that hold their shape. These muffins offer a savory bite with the richness of cheese and sausage highlighted by warm spices. The almond flour contributes a tender, nutty base without overwhelming the flavors.
The muffins can be served warm as a filling breakfast or served alongside fresh vegetables or salad for a simple meal. Their compact size makes them easy to grab for meal prep or quick snacks throughout the day.
Cool muffins completely before storing in a resealable bag or container in the refrigerator. They'll keep up to four days, making them convenient for advance preparation and reheating.
Ingredients
- 1 teaspoon olive oil
- 1 medium onion finely minced
- 1 medium green pepper finely minced
- 3 cloves garlic finely minced
- 1 lb breakfast sausages removed from casings
- 1 tablespoon chili powder
- 1 teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 6 large egg
- 1 ½ cups almond flour
- 1 teaspoon baking soda
- ½ cup green onions chopped
- 1 ½ cups cheddar cheese grated
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.
- Add the cooked sausage, eggs, almond flour, baking soda, green onions, and cheese to a bowl and mix well.
- 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
- Let muffins cool fully before refrigerating to maintain texture and flavor.
- Store in a sealed container or resealable bag for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16muffins
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Serving | 1 breakfast muffin | |
| Calories | 225kcal | 11% |
| Carbohydrates | 4g | 1% |
| Protein | 12g | 24% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 496mg | 21% |
| Potassium | 153mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 438IU | 9% |
| Vitamin C | 7mg | 8% |
| Calcium | 121mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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