Fast, low-carb keto egg muffins are perfect for busy mornings. They provide protein and flavor to fuel your day!
Ingredient
– ½ lb bulk hot Italian sausage– 8 large egg– ¼ cup heavy whipping cream– ½ cup shredded Cheddar or Monterey Jack– 2 medium green onions, sliced– ¾ teaspoon salt– ½ teaspoon pepper
Direction
1
While the pan is on medium heat, cook the sausage for 7 to 8 minutes, until it is fully cooked and no longer pink.
2
Use the back of a wooden spoon to break up clumps while you're cooking. Leave to cool.
3
Warm the oven up to 375oF and put parchment or silicone liners in a muffin tin. Whisk the eggs and cream together in a large bowl until they are well mixed.
4
Add the cheese, green onions, chorizo, salt, and pepper and mix well. Spoon the batter into the muffin cups that have been prepared.
5
Bake for 25 to 30 minutes, or until the muffins are puffed up and golden brown. Let it cool for at least 10 minutes before you serve it.