Sausage Cheddar Egg Muffins

Name: Sausage Cheddar Egg Muffins
Total time: 900 s
Yield: 10 servings
Cuisine: American
Ingredients: 3/4 lb Jimmy Dean hot sausage (ground); 1/2 cup Extra sharp cheddar cheese; 1 tbsp butter; 9 Eggs; 3 tbsp Coconut Milk; 2 tbsp Coconut Flour; 1/4 tsp Baking soda; pinch Black pepper

LaurelVT @cook_2877895

Blacksburg, Virginia

This recipe is adapted from Diane Sanfilippo's apple streusel egg muffin recipe. I love her version, but prefer a savory or salty breakfast.

LaurelVT @cook_2877895

Blacksburg, Virginia

This recipe is adapted from Diane Sanfilippo's apple streusel egg muffin recipe. I love her version, but prefer a savory or salty breakfast.

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Ingredients

15 mins

10 servings

3/4 lbJimmy Dean hot sausage (ground)
1/2 cupExtra sharp cheddar cheese
1 tbspbutter
9Eggs
3 tbspCoconut Milk
2 tbspCoconut Flour
1/4 tspBaking soda
pinchBlack pepper

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Steps

15 mins

1

Crumble sausage in a large pan and cook on medium heat until done, breaking the sausage into small pieces
2

Drain sausage of fat and rest on paper towels until cool. Press out as much fat as possible.
3

Whisk eggs, coconut milk and butter.
4

In a separate bowl, combine coconut flour, pepper, and baking soda.
5

Sift the dry ingredients gradually into the wet ingredients, stirring constantly to avoid clumps. This mixture clumps easily! Don't skip the sifting.
6

Stir in cooled and crumbled sausage.
7

Fill muffin cups with parchment paper liners (any other kind will stick horribly and you will lose half your muffin!) 3/4 full with mixture. It is OK to over fill them a little. They don't rise as much as normal muffins.
8

Top each filled cup with grated cheddar cheese. Use the sharpest cheese you can find to avoid oil pools on your muffins. Not tasty.
9

Bake muffins 45 minutes at 350°F