How To Make Sausage Egg Muffins
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.
Ground Italian Sausage – This is my personal fave, but you can also use regular pork sausage, turkey sausage, chicken sausage, or breakfast sausage. Just make sure that it’s raw and ground. You can even throw in some bacon if you like! Eggs – I use whole, large eggs for these sausage egg muffins. You could use only egg whites as well; the ratio is 2.5 egg whites to replace each whole egg. Milk Or Cream – I like the rich flavor and texture I get from heavy cream (and it’s also a keto option), but you can use any milk of your choice. Regular milk, half and half, almond milk, coconut milk, even hemp milk… it’s all good! Shredded Cheese – Cheddar cheese pairs nicely with the sausage. Feel free to swap in other cheeses, such as Pepper Jack or mozzarella. Sea Salt & Black Pepper
You can see more of my variations in my main egg muffins post. If you are making these for brunch, pair them with my baked oatmeal or banana oat pancakes for a sweet touch, or my simple cucumber tomato salad for some veggies. Please enter your first name for your account. Your saved recipe will also be sent to your email. 📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle, Keto Ebook Bundle, and Winter Ebook Bundle!
