As a child and young adult, I was not a breakfast person. It seems I went from no breakfast, to loving a carb-filled breakfast overnight. My breakfast of choice was always French toast, muffins, pancakes, waffles or granola. I could eat more carbs in my morning meal than I now eat in an entire day!
Greg is the breakfast chef at our house on Sunday mornings. I love waking up to the smell of coffee and bacon cooking. Although breakfast is my favorite meal of the day, I do not enjoy getting up to cook. When the kids were small and in school, I felt it was my job to send them to school with a good breakfast in their bellies. Those days have passed. Coming into a clean kitchen in the morning to drag out pots and pans, and make a mess, is not my ideal way to start the day.
Nowadays, I like to prepare something that can last several days, and these Keto Cheddar Sausage Breakfast Muffins are just the ticket. They are by far my favorite keto muffins to date. Greg likes the savory muffin better than sweet, so it’s a family pleaser too.
They are easy and so, so yummy! I have only used breakfast sausage, but I’m sure these muffins would be great with bacon or even diced ham. I plan to try them with country ham soon. Now, if I could just find a keto cane syrup my country girl breakfast would be complete!
Keto Cheddar & Sausage Breakfast Muffins
Ingredients
- 4 oz. cream cheese softened
- 1 lg. egg
- 1 tsp. minced garlic
- 1/2 tsp. kosher salt
- 1/2 tsp. baking powder
- 1 1/2 c. blanced almond flour
- 1 c. shredded cheddar cheese
- 1/4 c. heavy cream
- 1/4 c. water
- 6 oz. sausage cooked and drained
Instructions
- Preheat oven to 350℉. Spray a muffin tin with nonstick cooking spray and set aside.
- In a medium bowl, using a hand mixer, combine the cream cheese and egg until well blended.
- Add the garlic, salt and baking powder and mix.
- Add the almond flour, cheese, heavy cream and water. Mix until ingredients are incorporated.
- Fold in the sausage.
- Scoop the dough evenly into 8 muffin cups.
- Bake 20 to 25 minutes or until muffins are golden brown and done through.
- Cool in pan for 5 minutes. Remove from pan to a cooling rack. If refrigerating cool completely before storing in a airtight container.
Notes
