Keto Sausage and Cheese Mini Muffins
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This keto sausage and cheese mini muffin recipe can be a meal all on their own, but are also great to meal prep and reheated the next day or when ready. Bonus: they’re a great grab-and-go snack or breakfast.
For more easy, make-ahead breakfast recipes try my keto pigs in a blanket or keto banana bread.
Keto Sausage and Cheese Mini Muffin Recipe
Breakfast muffins are a great breakfast staple when done right!
These keto sausage and cheese mini muffins are great to keep in your fridge, especially for those hectic mornings. They can even be stored in the fridge for up to a week or you can freeze them for a future treat. It’s so easy your kiddos can pop them in the oven or microwave and treat themselves.
Finding time to have a healthy breakfast can be tough, especially with kiddos going back into school. These mini muffins are definitely teenager-approved! There are many mornings where I send my kiddos rushing off to their bus, muffins in hand, to make sure they have a healthy and energized start.
However, although these keto sausage and cheese mini muffins are great for a quick breakfast, they’re also a delicious snack!
BONUS: Keto sausage and cheese mini muffins are customizable.
You can add herbs and spices to your muffins and include them in your next brunch, or add avocado and tomato to make your mini muffins a meal.
Keto Sausage and Cheese Mini Muffin Ingredients
Breakfast sausage: You’ll need one pound of breakfast sausage or your sausage of choice.
Shredded Cheddar Cheese: For this recipe, I used 2 cups of sharp shredded cheddar for added flavor.
Sour cream: You’ll also need 2 tablespoons of sour cream.
Butter: Breakfast always needs a little bit of butter, add 4 tablespoons of melted butter.
Eggs: This recipe calls for 4 eggs to keep your mixture together and add another breakfast staple.
Coconut flour: To keep this recipe light, I’ve opted for ½ a cup of coconut flour.
Baking powder: You’ll also need a dash of baking powder, ½ teaspoon should do the trick.
Salt: Everything is better with a bit of salt! ¼ teaspoon should be enough to add a bit of flavor.
How to make a Keto Sausage and Cheese Mini Muffins
Preheat your oven. Preheat your oven to 375 degrees.
Grease muffin tops. Grease 36 mini muffin cups.
Melt the butter. Melt butter in a small dish and set aside.
Brown the sausage. Brown the sausage in a skillet until cooked thoroughly, drain excess grease.
Whisk wet ingredients. In a large bowl, whisk butter, sour cream, and eggs.
Mix in dry ingredients. Add coconut flour, salt, and baking powder and whisk until combined.
Stir in sausage and cheese. Stir in the browned sausage and shredded cheese.
Spoon and bake. Spoon the sausage mixture evenly into the 36 mini muffin cups and bake for 15 to 18 minutes, or until browned.
Cool and serve. Allow your mini muffins to cool slightly before taking them out of the tin and enjoy!
Store. Store your muffins in an airtight container for up to a week.
What to serve with a Keto Sausage and Cheese Mini Muffins
These keto sausage and cheese mini muffins can be great when served on their own or along with other breakfast staples, even with brunch.
- Grilled Asparagus
- Keto Bagle and Cream Cheese
- Keto Whipped Coffee
Keto Sausage and Cheese Mini Muffin Variations
There are a million ways to customize your keto sausage and cheese mini muffins, which makes them one of my grab-and-go staples. Some variations you can try are:
- Add spices and herbs: you can try garlic, green onions, cilantro or basil.
- Try different meat options: breakfast sausage is great but you can also stay keto while trying turkey sausage, kielbasa, or even chorizo!
- Add vegetables: there’s a huge number of veggies you can add while staying keto. Some of my favorites are; mushrooms and tomatoes.
Questions you might have
How can I make my keto sausage and cheese mini muffins last longer?
These muffins are freezable! You can store them for up to a week in your fridge in an airtight container. Or you can freeze your muffins and bake them whenever.
What can I do if I don’t have a muffin tin?
You can still make keto sausage and cheese mini muffins without a tin! They might lose their shape, but using a 1-inch scoop you can place your muffin mixture on a parchment-lined baking sheet and bake. You might want to check on them or adjust your baking time to prevent over-browning.
Do I need to use coconut flour?
You can use almond flour instead of coconut in a pinch. If you’re opting for almond flour, just know that it’s not a 1:1 swap. The conversion is one part coconut flour to four parts almond flour. You may need to cut the eggs in half when using almond flour because it is not as absorbent as coconut flour.
However, keep in mind that coconut flour will keep your keto sausage and cheese mini muffins lighter and fluffier with lower net carbs.
Keto Sausage and Cheese Mini Muffins
These keto sausage and cheese mini muffins are a great breakfast, brunch and snack recipe you don't want to miss out on!
- 4 tablespoons of butter, melted
- 1 lb breakfast sausage
- 2 tablespoons sour cream
- 4 eggs
- 1/2 cup coconut flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 2 cups sharp cheddar cheese, shredded
- Preheat the oven to 375 degrees F and grease 36 mini muffin cups.
- Melt the butter in a small dish and set it aside.
- Brown the sausage in a skillet until cooked all the way through, then drain off the excess grease.
- In a large bowl, whisk together the butter, sour cream, and eggs.
- Add the coconut flour, salt, and baking powder and whisk until well combined.
- Stir in the browned sausage, then stir in the shredded cheddar cheese.
- Spoon the sausage mixture evenly into 36 mini muffin cups.
- Bake for 15-18 minutes or until the top starts to brown.
- Allow cooling slightly before popping them out of the mini-muffin tin and enjoy!
Nutrition Information:Yield: 9 Serving Size: 4 mini muffins
Amount Per Serving: Calories: 487Total Fat: 40gCarbohydrates: 6gNet Carbohydrates: 5gFiber: 1gProtein: 26g
These are delicious, and pretty simple to make and store. But I’m wondering if the calorie count is correct – seems high, though I really only pay attention to carb and protein numbers.
Thanks for the recipe!!!