Savory Chicken Sausage, Egg and Cheese Muffins

By Peggie

Deliciously savory chicken sausage, egg and cheese muffins that are perfect for breakfast meal prep. Top these low carb, keto egg muffins with avocado, salsa, or hot sauce!

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

Details

Preparation time 5mins
Cooking time 20mins

Preparation

Step 1

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 PALEO: simply leave out the cheese and use a paleo-friendly cooked bacon or sausage.

TO MAKE DAIRY FREE: Leave out the cheese.

Skip the sausage, and add in veggies of choice. My favorites are red bell pepper, broccoli, green bell pepper, onion, spinach or tomato! If you want to add veggies, I recommend dicing them up and sauteing 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!)