⭐ All-Star Breakfast Egg Muffins (Low-Carb & Make-Ahead)

These All-Star Breakfast Egg Muffins are a savory, protein-packed, low-carb breakfast that’s perfect for busy mornings, school days, and game days. Made with sausage, eggs, and cheese, they’re easy to prep ahead and reheat when you need a quick win.

🛒 Ingredients (Makes 12 muffins)

• 1 lb breakfast sausage
• 10 large eggs
• 1 cup shredded cheese (cheddar, Colby-Jack, or Monterey Jack)
• ¼ cup heavy cream or whole milk
• ½ tsp salt
• ¼ tsp black pepper
• Optional: ¼ tsp garlic powder or onion powder

For garnish (optional):

• Fresh chopped chives

👩‍🍳 Instructions

1. Preheat oven to 375°F. Generously grease a 12-cup muffin tin.
2. Cook sausage in a skillet over medium heat until fully browned. Drain excess grease.
3. Whisk eggs in a large bowl with cream, salt, pepper, and optional seasonings.
4. Assemble muffins
   Evenly divide cooked sausage among the muffin cups. Sprinkle cheese over the sausage, then pour the egg mixture evenly into each cup.
5. Bake for 18–22 minutes, or until eggs are just set in the center.
6. Cool slightly, then remove from the pan. Garnish with chopped chives if desired.

🧊 Storage & Reheating

• Refrigerate up to 4 days
• Freeze up to 2 months
• Reheat in the microwave for 30–45 seconds

⭐ Serving Tips

Enjoy on their own for a low-carb breakfast or serve alongside fresh fruit or avocado slices for a heartier start to the day.

All-Star Breakfast Egg Muffins (Low-Carb & Make-Ahead)

These All-Star Breakfast Egg Muffins are a savory, protein-packed, low-carb breakfast made with sausage, eggs, and cheese. Perfect for busy mornings, meal prep, and sports days, they’re easy to make ahead and reheat when you need a quick, satisfying breakfast.

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Ingredients Method Notes

Ingredients

  

• 1 lb breakfast sausage
• 10 large eggs
• 1 cup shredded cheese cheddar, Colby-Jack, or Monterey Jack
• ¼ cup heavy cream or whole milk
• ½ tsp salt
• ¼ tsp black pepper
• Optional: ¼ tsp garlic powder or onion powder
• Fresh chopped chives

Method

 

1. Preheat oven to 375°F. Generously grease a 12-cup muffin tin.
2. Cook sausage in a skillet over medium heat until fully browned. Drain excess grease.
3. In a large bowl, whisk eggs with cream, salt, pepper, and optional seasonings.
4. Evenly divide the cooked sausage among the muffin cups. Sprinkle cheese over the sausage, then pour the egg mixture evenly into each cup.
5. Bake for 18–22 minutes, or until eggs are just set in the center.
6. Cool slightly before removing from the pan. Garnish with chopped chives if desired.

Notes

• These egg muffins are naturally low carb and great for make-ahead breakfasts.
• Store in the refrigerator for up to 4 days or freeze for up to 2 months.
• Reheat in the microwave for 30–45 seconds.