Sausage Egg Muffins

Introduction

These Sausage Egg Muffins are your perfect make-ahead solution for busy mornings. They combine savory sausage, fluffy egg, and melty cheese into a portable, protein-packed meal. You’ll love how the simple blend of almond and coconut flour gives them a satisfying texture without any fuss.

Prep & Cook Time

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 12 muffins

Ingredients

• 1 lb sausage
• 1/3 cup almond flour
• 3 tbsp coconut flour
• 12 eggs
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup cheddar cheese
• 1 tsp fresh rosemary (finely chopped)

Instructions

1. Preheat your oven to 350°F (175°C). Generously grease a 12-cup muffin tin with oil or cooking spray.
2. In a skillet over medium heat, cook the sausage, breaking it into small crumbles, until it is fully browned and cooked through. Drain any excess fat and set aside to cool slightly.
3. In a large mixing bowl, crack the 12 eggs. Whisk them thoroughly until well combined and slightly frothy.
4. To the beaten eggs, add the almond flour, coconut flour, salt, and pepper. Whisk vigorously until the flours are fully incorporated and no dry lumps remain.
5. Stir in the cooked sausage crumbles, shredded cheddar cheese, and chopped fresh rosemary until everything is evenly distributed.
6. Carefully divide the egg mixture evenly among the 12 prepared muffin cups, filling each nearly to the top.
7. Bake for 35-40 minutes, or until the muffins are fully set, the tops are golden, and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5-10 minutes before running a knife around the edges to remove them. Serve warm.

Variations

• Herb Swap: Replace the rosemary with an equal amount of fresh chives, thyme, or parsley for a different herbal note.
• Cheese Change: Try using pepper jack for a spicy kick, or swap the cheddar for Monterey Jack or Colby.
• Single-Serve Bake: Instead of muffins, pour the entire mixture into a greased 9×13 inch baking dish and bake for 40-45 minutes, then slice into squares.
• Extra Crispy: For a firmer, crispier edge, bake the muffins in a well-greased cast-iron muffin pan.

Tips for Success

• Ensure you grease the muffin tin very well, as the eggs and cheese can stick, especially to traditional tins.
• Let the cooked sausage cool for a few minutes before adding it to the egg mixture to prevent it from starting to cook the eggs prematurely.
• Whisk the flours into the eggs thoroughly to avoid a grainy texture in the finished muffins.
• Allow the muffins to rest in the pan before removal; this helps them set and makes them much easier to get out cleanly.

Storage & Reheating

Store cooled muffins in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them on a baking sheet before transferring to a freezer bag for up to 3 months. Reheat in the microwave for 30-60 seconds or in a toaster oven/oven at 350°F until warmed through.

FAQ

Can I freeze these muffins?

Yes, they freeze exceptionally well. Cool completely, freeze individually on a tray, then store in a freezer bag. Reheat from frozen.

Can I use a different type of flour?

This recipe is designed for the specific moisture-absorbing properties of almond and coconut flour. Substituting with regular flour will alter the liquid ratio and texture significantly.

Why are my muffins sticking to the pan?

This is almost always due to insufficient greasing. Use plenty of oil, cooking spray, or consider using silicone muffin liners for guaranteed non-stick results.

Can I make these without the flours?

The flours help absorb moisture and give the muffins structure. Omitting them will result in a much wetter, more custard-like texture that may not hold its shape well.

My muffins deflated slightly after baking. Is that normal?

A small amount of deflation is normal as they cool, due to the eggs settling. It doesn’t affect the taste or texture.

Can I use dried rosemary instead of fresh?

Yes, but use only 1/3 teaspoon of dried rosemary, as it is more potent than fresh. Crush it between your fingers before adding to release the oils.