Keto Egg Muffins Recipe
Keto Egg Muffins are an easy low carb breakfast option for busy mornings. Packed with protein and chockfull of flavor, they help fuel you through the day!
egg muffins, keto egg muffins
bulk hot Italian sausage
sub any sausage you like
heavy whipping cream
shredded Cheddar or Monterey Jack
green onions, sliced
(white and light green parts only)
In a medium skillet over medium heat, sauté the sausage until cooked through and no longer pink, 7 to 8 minutes. While cooking, break up an clumps with the back of a wooden spoon. Set aside to cool.
Preheat the oven to 375ºF and line a muffin tin with parchment or silicone liners.
In a large bowl, whisk together the eggs and cream until well combined. Stir in the chorizo, cheese, green onions, salt and pepper until well combined.
Divide the mixture between the prepared muffin cups and bake 25 to 30 minutes, until puffed and golden brown. Remove and let cool at least 10 minutes before serving.
Store the egg muffins in a covered container in the fridge for up to 4 days. You can also freeze them for several months.
By Carolyn Ketchum of All Day I Dream About Food