Print

Low Carb Sausage and Egg Muffins: A Tasty Breakfast Delight!

Low Carb Sausage and Egg Muffins
Print Recipe

Low Carb Sausage and Egg Muffins are a delicious and healthy breakfast option that is easy to prepare and perfect for meal prep.

Ingredients

Scale
  • 6 large eggs
  • 1 cup cooked sausage, crumbled
  • 1/2 cup shredded cheese (cheddar or your choice)
  • 1/4 cup diced bell peppers
  • 1/4 cup diced onions
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, whisk the eggs and season with salt and pepper.
  3. Add the crumbled sausage, cheese, bell peppers, and onions to the egg mixture and stir until well combined.
  4. Grease a muffin tin with cooking spray or line with muffin liners.
  5. Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
  6. Bake in the preheated oven for 20-25 minutes, or until the muffins are set and lightly golden on top.
  7. Allow to cool for a few minutes before removing from the muffin tin.
  8. Serve warm or store in the refrigerator for later use.

Notes

  • These muffins can be stored in the refrigerator for up to 5 days.
  • They can also be frozen for longer storage; reheat in the microwave or oven before serving.
  • Feel free to customize with your favorite vegetables or spices.

Nutrition

Find it online: https://bibodo.com/low-carb-sausage-egg-muffins-recipe/