Cheesy Sausage & Veggie Egg Muffins – Easy Breakfast Recipe And Also Keto & Low Carb Friendly

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese lowers calories while still providing flavor.

cooked sausage

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage is leaner, while ground beef is often more affordable.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories, while water can be used for moisture.

bell peppers

🥗Healthier: zucchini

💰Cheaper: canned tomatoes

Zucchini is lower in calories, while canned tomatoes are often less expensive.

Crack 3 eggs into a large mixing bowl.

Add 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of chili flakes to the eggs.

Beat the eggs until nicely mixed together.

Add 1/2 cup of grated cheddar cheese and stir until well combined.

Heat 2 tablespoons of olive oil in a pan over medium heat.

When the oil is hot, add 1/2 cup of finely diced onions and sauté until they turn translucent.

Add 1/2 cup of your favorite sausage or cold cuts cut into small pieces.

Toss in 1/2 cup of finely diced red bell pepper, 1/2 cup of finely diced spring onions, and 3 tablespoons of diced olives.

Season with 1/2 teaspoon of Himalayan salt, 1/2 teaspoon of black pepper, and 1 teaspoon of thyme.

Cook everything for about 3 minutes to let the flavors blend.

Take the cooked veggie and sausage mixture and pour it into the egg and cheese bowl.

Stir everything together until well combined.

Line a muffin tin with silicone or paper muffin liners.

Divide the mixture evenly into 6 muffin cups.

Top each muffin with some extra grated cheddar cheese and a sprinkle of thyme.

Pop the tray into a preheated oven at 180°C (350°F) and bake for 20 to 25 minutes or until the muffins are golden and fully cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens