Low-carb baked egg muffins that are loaded with juicy sausage and cheese! EASY, ready in 30 minutes, and perfect for breakfast, brunches, snacks, or breakfast-for-dinner! You'll want to keep a stash on hand!!
¼cupskim milkdairy-free milk, half-and-half, or cream may be substituted
1teaspoonkosher saltor to taste
½teaspoonfreshly ground black pepperor to taste
one 13-ounce precooked turkey sausagediced small (another variety of cooked sausage such as pork, beef, pork kielbasa, etc. is okay)
½cupgreen onionssliced into thin rounds
16tablespoonsshredded cheese blenddivided
Instructions
Preheat oven to 375F. Spray a Non-Stick 12-Cup Regular Muffin Pan *extremely well* with cooking spray. Spray the base of the cavities and sides, then run your finger over the sides so that every inch is liberally coated with spray or you will be chiseling off baked-on food; set pan aside.
To a large bowl add the eggs, cream, salt, pepper, and whisk well to combine.
Add the sausage, onions, and stir to combine.
Using a 1/4-cup measure, evenly fill the cavities of the muffin pan. They will be a solid 3/4 full.
Top each cup with a generous pinch of cheese, about 1 tablespoon each, or up to 1 1/2 or 2 tablespoons if desired.
Bake for about 30 minutes, or until muffins are set, cooked through, and are lightly golden. Start checking after 20 minutes because all ovens, pans, etc. vary. The muffins will puff in the oven, but sink upon cooling.
Allow muffins to cool in pan on top of a wire rack for about 10 minutes before removing. You will likely need to rim each cavity with a small knife to help dislodge muffins before serving.
Notes
Muffins will keep airtight for up to 1 week in the fridge or in the freezer for up to 4 months.