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Keto Egg Muffins

These Keto Egg Muffins are a perfect low-carb breakfast option that is portable and delicious, featuring eggs, sausage, and cheese baked into golden puffs.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 lb bulk hot Italian sausage
  • 8 large eggs
  • 1/4 cup heavy whipping cream
  • 1/2 cup shredded Cheddar or Monterey Jack
  • 2 medium green onions, sliced
  • 3/4 tsp salt
  • 1/2 tsp pepper

Method
 

Cooking
  1. In a medium skillet over medium heat, sauté the sausage until cooked through and no longer pink, about 7 to 8 minutes. Set aside to cool.
  2. Preheat the oven to 375°F and line a muffin tin with parchment or silicone liners.
  3. In a large bowl, whisk together the eggs and cream until well combined.
  4. Stir in the sausage, cheese, green onions, salt, and pepper until well combined.
  5. Divide the mixture between the prepared muffin cups and bake for 25 to 30 minutes, until puffed and golden brown.
  6. Remove and let cool at least 10 minutes before serving.

Notes

Serve warm or at room temperature with avocado crema, cilantro, or hot sauce. Ideal for meal prep; can be stored in the fridge for up to 4 days or frozen for 2 months.