Keto Egg Muffins with Sausage
If you're after a quick and easy breakfast egg muffin, then these are for you. Made with delicious aged sausage, they contain just 3g of net carbs (per 2x muffins). You can serve with a fresh salad on the side or arrange neatly in your lunchbox for work
Equipment
- 1 Mixing bowl
- 1 Muffin tray (silicone is best; you can also use individual muffin cups like me :)
Ingredients
- 6 large Eggs
- 115 grams Ricotta cheese
- 3-6 small Tomato slices (for decoration; optional)
- 1 handful Chopped green onion
- 1 tsp Black pepper
- 1 tsp Salt
Instructions
- Preheat your oven to 350 F (180 C)
- Crack the eggs into a bowl and whisk until mixed well
- Add the ricotta, black pepper and salt - mix everything once again
- Chop your onions into fine rings and add them, as well
- Cut your sausage (bacon or ham) into slices that you can use to form the bottom of the muffin. Just eyeball it, this basic recipe doesn’t take much precision or finesse, but still turns out great every time!
- I use a silicone muffin tray from IKEA that almost never sticks! We advise you to do the same 😊 Metallic trays are also OK, but you’d have a harder time getting the muffins out in one piece. Place the sausage slices on the bottom, fanning them out to form a “cup”
- Add the egg + ricotta mixture over it, finishing off with a nice slice of fresh tomato on top. Your tomato might sink downwards if it's too big, but don’t worry. Just make the next slices thinner.
- Bake for 30 minutes and leave to cool before trying to get these keto egg muffins out of the trays. Be careful, you need them out in one piece
Notes
