Ingredients
1 lb (450g) breakfast sausage (beef or chicken)
6 large eggs
1 cup cheddar cheese, shredded
½ teaspoon black pepper (optional seasoning)
(Salt usually not needed if sausage is seasoned)
👩🍳 Instructions
Preheat oven to 180°C (350°F).
Grease a 12-cup muffin tin.
In a pan, cook sausage over medium heat until fully cooked.
Break into small crumbles. Drain excess fat.
In a bowl, whisk eggs lightly.
Add cooked sausage and cheddar cheese to eggs.
Sprinkle black pepper and mix well.
Spoon mixture evenly into muffin cups (about ¾ full).
Bake for 18–22 minutes until set and lightly golden on top.
Cool for 5 minutes, then remove from tin.
✨ Tips
Use silicone muffin tray for easy removal
Don’t overbake—keeps muffins soft
Perfect for freezing
❄️ Storage & Reheat
Fridge: up to 4 days
Freezer: up to 1 month
Reheat: microwave 30–40 seconds
🥗 Variations (Still Low-Carb)
Add chopped bell peppers or spinach
Use mozzarella or pepper jack
Make it spicy with chili flakes
