Low Carb Sausage and Egg Muffins Recipe

This keto-friendly riff on the traditional Mickey D’s breakfast fills your belly while satisfying your soul. So good, you won’t even miss the muffin.

Ingredients:

6 ounces Italian sausage, pre-cooked and sliced

6 eggs

1/8 cup heavy cream

3 oz. shredded cheese

3 eggs

Salt and pepper to taste

To Make:

Preheat oven to 350. Grease a muffin tin with non-stick spray. Place 2 of the pre-cooked sausage slices into each muffin cup and sprinkle each one with a few bits of the shredded cheese, saving some of the cheese for the end of the recipe.

Beat eggs and cream together. Use a small scooping device such as a gravy ladle to spoon a bit of the egg mixture into each muffin cup. Add more cheese to each cup. Bake for approximately 20 minutes or until eggs are done.

Yields 3 servings

Total Carbs: 2.3 grams per serving