Makes: 12 muffins
Prep: 15 minutes | Cook: 25 minutes | Total: 40 minutes
Oven: 375°F (190°C)
Ingredients
- 8 oz (225 g) lean beef sausage
- 8 large eggs
- 1 cup shredded sharp cheddar cheese
- ¼ cup almond flour
- ¼ cup grated Parmesan cheese
- ¼ cup unsweetened almond milk
- 2 green onions, finely sliced
- 1 tsp baking powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
Optional add-ins:
- ½ cup chopped spinach
- ¼ cup diced bell pepper
- 1 tbsp chopped parsley
Directions
- Preheat oven to 375°F (190°C). Lightly grease or line a 12-cup muffin pan.
- Cook the sausage: Brown the beef sausage in a skillet over medium heat for 6–8 minutes, breaking it into small pieces. Drain excess grease and let it cool slightly.
- Make the egg mixture: Whisk together eggs, almond milk, almond flour, baking powder, garlic powder, onion powder, paprika, salt, and pepper until smooth.
- Combine: Stir in cheddar, Parmesan, cooked sausage, and green onions. Add any optional vegetables.
- Fill each muffin cup about ¾ full.
- Bake for 20–25 minutes, until puffed, lightly golden, and completely set in the center.
- Cool in the pan for 5 minutes, then transfer to a cooling rack.
- Serve warm or cool completely before storing.
