Low Carb Breakfast Sausage Egg Muffins — Also Gluten Free!

Low Carb Breakfast Sausage Egg Muffins are also gluten free — and it’s so easy to throw a batch or two together to reheat for protein-packed breakfasts later in the week!

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Hey hey! So remember last Caturday I told you about scratching up these breakfast sausage egg muffins as a low carb alternative to the breakfast sausage quiche I made for the kids? Well, they were soooo good that I had to do it again, actually write it down, and take some pretty pictures for you guys. 🙂

So, let me present a bonus Monday recipe this week for: Low Carb, Keto Friendly, Breakfast Sausage Egg Muffins (which are also gluten free).

And speaking of bonus, these are also super affordable. Breakfast sausage rolls run $1.99 every day at ALDI (you only use half a roll), eggs are on another price downswing (you only use half a carton), and you’ll just need to add a little cheese, milk, spices, and chopped onion to those two main ingredients to create this filling low carb & gluten free breakfast recipe. Or, these breakfast sausage egg muffins make a great breakfast for dinner option, too!

Update: Yeah, breakfast sausage is more like $2.89 now… inflation gets us all in the end…

I think I like these even better than the original quiche version, because you get such a nice contrast between the browned, chewy outsides and the creamy middles of the egg muffins. Want to jazz them up a bit more? You could also saute a little chopped red bell pepper in with the breakfast sausage for an additional pop of color and sweetness.

Low Carb Breakfast Sausage Egg Muffins

Ingredients

1/2 of a 16 oz roll of mild breakfast sausage
1/4 medium yellow onion, finely chopped (about 3 Tbsp)
1/2 tsp crushed red pepper
Six eggs
1/4 cup milk
1/2 tsp paprika
Sea salt, to taste
Black pepper, to taste
3/4 cup shredded cheddar or Mexican blend cheese

Directions

Spray each tin in a 12 cup muffin pan with cooking spray and preheat your oven to 400 degrees. Cook sausage, onion, and crushed red pepper in a large skillet over medium heat, breaking up as you go, until sausage is cooked through. Divide your cooked sausage mixture evenly among the prepared muffin tin cups.

Meanwhile, whisk together eggs, milk, paprika, salt, and pepper until fully combined and bubbly, then pour egg mixture evenly into each muffin tin on top of the sausage. Top each egg muffin with shredded cheese, then bake at 400 degrees for 20 minutes.

Let the finished egg muffins cool for a couple of minutes, then loosen around the edges with a butter knife to help pop them neatly out of their tins.

Note: Don’t worry that you’re not filling the cups all the way; the breakfast muffins do rise quite a bit (see photo above) and you’ll want to leave room for them to expand.

Such an easy low carb breakfast idea

These easy and keto friendly breakfast sausage egg muffins reheat well in the microwave, so try whipping up a batch (or a double batch…) of these on Sunday for an quick grab-and-go breakfast option during the week. Hope you enjoy these as much as we did!

Low Carb Breakfast Sausage Egg Muffins, printable recipe

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Low Carb Breakfast Sausage Egg Muffins

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Easy breakfast sausage egg muffins reheat well in the microwave, so try whipping up a batch (or a double batch…) of these on Sunday for an quick grab-and-go breakfast option during the week.

Course Breakfast

Total Time 35 minutes minutes

Servings 4

Author Rachel Singer

Ingredients

• 1/2 of a 16 oz roll of mild breakfast sausage
• 1/4 medium yellow onion, finely chopped (about 3 Tbsp)
• 1/2 tsp crushed red pepper
• Six eggs
• 1/4 cup milk
• 1/2 tsp paprika
• Sea salt, to taste
• Black pepper, to taste
• 3/4 cup shredded cheddar or Mexican blend cheese

Instructions

• Spray each tin in a 12 cup muffin pan with cooking spray and preheat your oven to 400 degrees. Cook sausage, onion, and crushed red pepper in a large skillet over medium heat, breaking up as you go, until sausage is cooked through.
•  Divide your cooked sausage mixture evenly among the prepared muffin tin cups.
• Meanwhile, whisk together eggs, milk, paprika, salt, and pepper until fully combined and bubbly, then pour egg mixture evenly into each muffin tin on top of the sausage. 
• Top each egg muffin with shredded cheese, then bake at 400 degrees for 20 minutes.
• Let the finished egg muffins cool for a couple of minutes, then loosen around the edges with a butter knife to help pop them neatly out of their tins.

Notes

Don’t worry that you’re not filling the cups all the way; the breakfast muffins do rise quite a bit (see photo above) and you’ll want to leave room for them to expand.

Recipes in the real world

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