Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Keto Egg and Sausage Muffins | Dairy-Free!

★★★★★

5 from 1 reviews

These easy, low-carb egg and sausage muffins are just 2 net carbs, packed with protein, taste delicious, & make the best on-the-go breakfast!

  • Total Time: 30 minutes
  • Yield: 12 egg muffins 1x

Ingredients

Scale
  • 12 large eggs, beaten
  • 1 pound of sausage
  • 2 tablespoons coconut milk, canned unsweetened
  • 1/2 tomato, diced
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 3/4 cup dairy-free shredded mozzarella cheese
  • 1 small can diced chilies
  • 1 tablespoon dried parsley
  • 1/2 lime, juiced
  • salt/pepper to taste

Instructions

  1. Preheat oven to 350°F. Lightly spray a 12-cup muffin tin with nonstick oil spray.
  2. Heat a large skillet over medium-high heat. Add in the olive oil along with the garlic and onions. Cook until fragrant. Crumble in the sausage and cook together for 5-6 minutes or until sausage is cooked. 
  3. In a large bowl, whisk together eggs. Add in the cooked sausage mixture, parsley, coconut milk, tomatoes, cheese, chilies, and lime juice. Season with salt and pepper, to taste. Mix together until combined.
  4. Add egg mixture halfway up into each tin of a greased muffin tin.
  5. Bake for 15-20 minutes, until set. Let cool slightly, then serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.
  6. Enjoy!

Equipment

Notes

  • If you are not dairy-free you can sub heavy cream for coconut milk and regular mozzarella cheese. 
  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Stovetop/Oven
  • Diet: Gluten Free

Keywords: Egg Muffins, Keto, Low Carb Breakfast

Find it online: https://healthylittlepeach.com/keto-sausage-egg-muffins/