100-Calorie Cheesy Sausage and Egg Muffins
Serves 125 mins prep30 mins cook
Low-carb baked egg muffins that are loaded with juicy sausage and cheese! EASY, ready in 30 minutes, and perfect for breakfast, brunches, snacks, or breakfast-for-dinner! You'll want to keep a stash on hand!!
0 servings
What you need
Instructions
-1 Preheat oven to 375F. Spray a Non-Stick 12-Cup Regular Muffin Pan *extremely well* with cooking spray. Spray the base of the cavities and sides, then run your finger over the sides so that every inch is liberally coated with spray or you will be chiseling off baked-on food; set pan aside. -1 To a large bowl add the eggs, cream, salt, pepper, and whisk well to combine. -1 Add the sausage, onions, and stir to combine. -1 Using a 1/4-cup measure, evenly fill the cavities of the muffin pan. They will be a solid 3/4 full. -1 Top each cup with a generous pinch of cheese, about 1 tablespoon each, or up to 1 1/2 or 2 tablespoons if desired. -1 Bake for about 30 minutes, or until muffins are set, cooked through, and are lightly golden. Start checking after 20 minutes because all ovens, pans, etc. vary. The muffins will puff in the oven, but sink upon cooling. -1 Allow muffins to cool in pan on top of a wire rack for about 10 minutes before removing. You will likely need to rim each cavity with a small knife to help dislodge muffins before serving.View original recipe