Cheesy Sausage & Egg Breakfast Muffins

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Cheesy Sausage & Egg Breakfast Muffins

Ingredients

  • 1 lb (450g) Ground Breakfast Sausage (look for sugar-free to keep it keto-friendly)

  • 8 Large Eggs

  • ½ cup Heavy Cream (or unsweetened almond milk for a lighter version)

  • 1½ cups Shredded Sharp Cheddar Cheese

  • ¼ cup Coconut Flour or Almond Flour (this provides the “fluffy” bread-like texture seen in your photo while staying low-carb)

  • 1 tsp Baking Powder

  • ½ tsp Garlic Powder

  • Salt and Black Pepper to taste

  • Optional: Chopped green onions for a pop of color.

Instructions

  1. Brown the Sausage: In a skillet over medium heat, cook the ground sausage until browned and crumbled. Drain any excess grease and set aside to cool slightly.

  2. Whisk the Base: In a large bowl, whisk the eggs, heavy cream, garlic powder, salt, and pepper until well combined.

  3. Combine: Stir in the flour and baking powder. Fold in the cooked sausage and 1 cup of the shredded cheese.

  4. Fill the Tin: Preheat your oven to 190°C (375°F). Line a muffin tin with silicone liners or grease well. Fill each cup about ¾ of the way full.

  5. Top and Bake: Sprinkle the remaining ½ cup of cheese over the tops of the muffins. Bake for 18–22 minutes, or until the tops are golden and a toothpick comes out clean.

  6. Cool and Serve: Let them sit in the pan for 5 minutes before removing. This helps them set so they don’t fall apart when you pull them out of the liners!

Suggested Social Media Strategy

Since you’re looking to increase your reach on Facebook, here are a few tips for this specific post:

  • The “Muffin” Trigger: You’re already using a great engagement tactic! When people comment “Muffin,” try to reply to as many as possible with the recipe (or a link to it) to boost the post’s visibility in the Facebook algorithm.

  • Highlight the “Grab-and-Go”: Emphasize that these are meal-prep friendly. Mention they can be frozen and reheated in 45 seconds for busy mornings.

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