This is such an easy and simple breakfast idea! These Keto Sausage Egg Muffins take only minutes to mix together and then can be popped into the oven to bake. Of course, they don’t have to be just Sausage & Egg Muffins, you could add almost any meat and vegetables that you would like.
We live on a farm, so we have quite a few chickens. Which also means that we wind up having a lot of eggs. Any recipe that uses eggs around here is a winner!
My dad loves eggs. He eats them almost everyday for breakfast. Now, since I made these sausage & egg muffins, he eats them as a snack before he goes to bed. He said it’s because the protein before you go to sleep is good for you.
He loves anything healthy and the more vegetables, the better. After he ate the first batch I made, he was asking wanting some more. I made another batch, but made Bacon & Spinach ones. The recipe will be following soon and here it is Bacon & Spinach Egg Muffins!
If you don’t want to make individual muffins, try our Quiche recipe!
Above Keto Sausage Ball recipe is here!
Keto Sausage Egg Muffins Ingredients –
The basic ingredients to an egg muffin are
- Eggs (of course )
- Meat of your choice
- Vegetable (s) (if you want) of your choice
- Cheese (optional)
You can customize them in any way that you would like. For this specific egg muffin I used –
- breakfast sausage
- frozen bell peppers & onions
In a previous post we used frozen turkey sausage patties because we had some in the freezer and they are a lot faster to use than to cook a pound of raw sausage. However, this time I did cook a pound of regular breakfast sausage and then crumbled it up before mixing with the eggs and cheese. Any leftover meat will work also.
If you want to add bell peepers or spinach, go ahead and feel free to add to the recipe. I had a bag of frozen bell peppers and onions, so I sauteed those with a little butter before I added it to the egg mixture.
What to do with Leftovers –
This is a great recipe to double and keep in the refrigerator or freezer to eat on throughout the week.
I just keep whatever leftovers I have in a plastic bag in the fridge. Then, whenever you want one, just pop it in the microwave for 20-30 seconds. Easy Breakfast!
My dad likes to just put hot sauce on his.
My mom likes to cut a muffin up and put it in a tortilla with hot sauce for a super quick breakfast burrito! She says it taste just as good as scrambling the eggs and adding everything, but it’s much quicker! She also loves to eat her egg muffins with Keto sausage balls! She dips both the egg muffins and sausage balls in sugar free syrup!
- When you fill the muffin tin, remember to spray it with cooking spray, so the muffins will release easy and not tear
- Only fill the each muffin about 2/3 – 3/4 full. Do not fill to the top because they will rise a good bit.
If you make a recipe from The Lazy K Kitchen, be sure to tag us on Instagram so we can see!
Gather supplies for your Keto Sausage egg muffins (scroll down for printable recipe)
Step 1 – Cook the breakfast sausage
Place cooked sausage on paper towels to absorb the extra grease from the sausage.
Step 2 – Saute the veggies (veggies are optional)
Step 3 – Crack eggs into a bowl
Step 4 – Whisk eggs with a whisk or a fork
Step 5 – salt and pepper to taste
Step 6 – Add sausage, cheese, veggies to egg mixture and mix well with a spatula or spoon
Step 7 – Spray muffin pan liberally with oil, then pour egg mixture into the muffin pan
Step 8 – Bake at 350 degrees for 20-25 minutes. A few minutes before the egg muffins are done cooking sprinkle a little extra cheese on top of each muffin.
TIP: Egg muffins freeze perfect, so double the recipe and freeze for easy meal prep!
- 1 dozen eggs
- 1 cup of cheese
- 1/2 lb of cooked breakfast sausage, crumbled
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup frozen bell peppers & onions (optional)
1. Preheat oven to 350° F
2. Take a medium size skillet and cook the breakfast sausage on medium until completely done.
3. Saute the frozen veggies until soft in 1 tbsp of butter
4. Whisk and beat eggs
5. Add the cooked sausage, cheese and optional veggies to the egg mixture and combine
6. Pour mixture into a greased muffin pan, about 2/3 full
7. Bake for 20-25 minutes until the egg is cooked all the way through