Keto Breakfast Sausage Egg Cups Recipes

SAUSAGE & EGG BREAKFAST CUPS RECIPE BY TASTY

Steps:

• Mix sausage, salt, pepper, garlic powder, onion powder, paprika, and dried parsley in a bowl until well combined.
• Grease a muffin tin and start to form shells with the sausage mix. Cover the sides and leave room in the middle for the eggs.
• In a separate bowl, mix the eggs, salt, and pepper.
• Pour egg mixture into the middle of each cup.
• Top with shredded cheese, tomatoes, spinach, or toppings of your choice.
• Bake at 350°F (180°C) for 30 minutes.
• Enjoy!

KETO BREAKFAST SAUSAGE EGG CUPS

Steps:

• Preheat oven to 350 degrees F.
• Spray a muffin tin with non-stick cooking spray.
• Cut the sausage into 12 pieces and form into little cups in the wells of the muffin tin. No need for muffin liners.
• In a blender container, add eggs, heavy cream, onion powder, garlic powder and pepper and blend together on low. You could also whisk everything together in a mixing bowl but the with the blender it combines the ingredients better and it's easier to pour.
• Pour over each piece of sausage and top with a 1/2 slice of cheese per muffin. I like the cut the slices of cheese into fourths. It makes covering the round muffins easier.
• Bake for 20 minutes until the cheese is bubbly. Can be stored in the refrigerator for 3-4 days or you can freeze them for later.
• To reheat, just cook in the microwave for a minute or two.
• To make the ham version, just place a slice of deli ham into the wells of the muffin tin instead of the sausage and continue like the rest of the recipe.

KETO SAUSAGE EGG MUFFINS (LOW CARB)

Steps:

• Preheat oven to 350 degrees.
• Lightly grease the muffin tin with cooking spray.
• Make little patties (12 pieces) out of breakfast sausage and place each piece on the bottom of each cup of the muffin tin.
• In a bowl, beat the eggs, add heavy cream, salt, and pepper. Combine well.
• Pour the mixture over each cup (top of sausage piece), then place half a slice of cheese on top.
• Transfer the muffin tin to the oven and bake for 18-20 minutes until a toothpick inserted comes out clean.
• Drizzle with hot sauce on the top to add extra heat.

BREAKFAST SAUSAGE EGG CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a large bowl, combine the ground pork, sage, thyme, maple syrup, salt, pepper, fennel, paprika, and garlic powder. Mix with your hands until evenly combined.
• Divide the sausage mixture evenly between the wells of a 12-cup muffin tin. Using your fingers, press the mixture against the bottom and up the sides of the cups in an even layer that is flush with the tops of the cups.
• Crack 1 egg into each sausage well, then top with tomato slice and season with flaky salt.
• Bake for 30 minutes, or until the sausage is golden brown and cooked through and the egg is set. Remove from the oven and let cool slightly.
• Serve immediately or cool completely and freeze for up to 1 month. To reheat, microwave the cups for x minutes, until warmed through.
• Enjoy!