This is a simple recipe that you can modify easily to fit your tastes. And this is a great way to make your weekday mornings less hectic – prepare these on Sunday and you’re ready to start the week in Keto style!
The picture of the muffins I made below were in paper. I would not recommend that. I would strongly recommend to get the silicone cups or a silicone baking pan to make these. We lose more muffin due to the paper than we wanted!
You can get silicone baking pans at Walmart or on Amazon. I prefer these individual cups – You can put them in a muffin pan that you already have (or not – they will stand up on their own).
These are a little thinner than ones I bought a year ago, but that actually makes them easier to clean (flip them inside-out to clean).
Spinach Sausage and Egg Muffins
A quick way to make your weekday breakfasts easy!
And bonus – the entire recipe only has 4G of carbs! Or .25 carbs per muffin. We will usually have 2 or 3 muffins per meal.
Ingredients
- 12 eggs
- 1/2 cup heavy whipping cream
- 1/4 cup breakfast sausage
- 4 slices bacon crumbled
- 1/2 cup shredded colby jack
- 1/2 cup spinach we used frozen, drained of all liquids
- 2 TB chopped onions
- to taste salt
- to taste pepper
Instructions
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Heat oven to 350F. Mix eggs and heavy whipping cream together. Add salt and pepper to taste
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Fold in meat, cheese and veggies. Pour into muffin papers, filling the cup approximately 2/3 full. Note: this works MUCH better with the silicone muffin cups or muffin pan.
Bake for 15-20 minutes, until the tops are golden brown. Take out of muffin pan to cool. Store in refrigerator for up to a week or freeze.
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