Want to enjoy your eggs and sausages in a bit different — and portable — way? Then read on, as I have a solution to your egg and sausage boredom: Scrambled Egg and Sausage Muffins! These savory muffins are the perfect on-the-go breakfast, lunch, or snack.
They are packed with protein and flavor to keep you energized throughout the day. And the best part? They only require 5 simple ingredients! So, ditch your omelet and get ready to spice up your meal game with this delicious and easy recipe.
What are these Scrambled Egg and Sausage Muffins About
This unique recipe consists of spicy bulk sausage, eggs, cream (dairy cream or coconut cream), onion powder (the best natural flavor enhancer), and shredded Cheddar cheese. Doesn’t it sound yummy and hearty? Yes, it does!
Unlike your ordinary scrambled eggs, these scrambled egg muffins store well. The best thing is that you can make a big batch beforehand and freeze it. Whenever you need a quick breakfast, snack, or lunch to-go, just pop one or two muffins into a microwave oven and dig in. No need to heat pots and pans and laboriously whip up a meal every time. Just do it once and enjoy the result several times — actually 12 times, as this recipe makes 12 muffins.
Step-by-Step Instructions on How to Make these Savory Muffins
So, without further ado, let’s take a closer look at how to prepare these marvelous muffins:
Take 10 oz (280 g) spicy bulk sausage and put it in a skillet.
Cook on high heat, all the time crumbling, until done.
Transfer into a heatproof bowl.
In the same skillet, combine 8 eggs…
…and 1/3 cup (80 ml) heavy cream or coconut cream.
Cook on medium-low heat, all the time mixing…
…until scrambled and creamy. Don’t overcook! The consistency has to be super duper extra creamy. You don’t want to end up with dry muffins!
Transfer the scrambled eggs to the bowl with the cooked sausage.
Add 1 teaspoon onion powder. You can add other spices if you desire, but the spicy sausage and onion powder add lots of flavor.
Finally, add 1 cup (240 ml) shredded sharp Cheddar.
Mix…
…until well combined.
Transfer the mixture into 12 silicone muffin cups or into a silicone muffin pan.
Bake at 350 °C (175 °C) for 20 minutes, or until the tops are golden brown. Don’t overbake!
Remove from the oven and let cool until warm.
Remove from the silicone muffin cups and serve with your favorite side.
If your muffin cups are pretty, you can also serve your muffins from them.
Yum!
How I Came up with this Easy and Tasty Recipe
When planning this week’s recipe, I was browsing my idea list, but nothing felt appealing enough to start experimenting, let alone writing the whole blog post and taking photos.
Then, I remembered that my dear reader Gladys had been bombing me with egg recipe ideas for a couple of weeks. One of the ideas was Scrambled Egg Muffins. Now, that sounded fascinating! It would fit perfectly into my carnivore and ketovore diet. Plus, it would be easy to make with 5 ingredients, I contemplated. I do have some egg-based muffin recipes, but creating a muffin recipe with scrambled eggs sounded intriguing.
Without hesitating, I started pondering which ingredients to use. To provide flavor, protein, and heartiness, I wanted to use bulk sausage in addition to eggs. Muffins with just scrambled eggs sounded boring. On the other hand, I didn’t want to use any veggies as I try to avoid veggies nowadays. They just don’t agree with me but quarrel with my stomach if I happen to consume any.
So, if the base of my scrambled egg muffins were eggs and spicy sausage, what else do I need? Cream to make the scrambled eggs, and naturally cheese. The muffins were crying for the cheese to make them tasty and even heartier. I couldn’t stop thinking of the oozy, tasty melted cheese in the muffins. Even the thought sounded divine!
Even though the sausage was spicy, I decided to add some onion powder to enhance the flavors even more.
That’s it. Next, it was time to think of the measures. After making some calculations and educated guestimations, I was ready to conduct my first experiment, which I also captured in these photos.
Just before doing the experiment, I realized that it’s better to prepare the scrambled eggs in a skillet before combining all ingredients and transferring the mixture into muffin cups. Like that, the look and texture of the ready muffins would remind scrambled eggs — just what I wanted from this recipe.
I was surprised at how well my calculations worked. But even more surprised I was how delicious and mouthwatering the muffins turned out in the end. The spicy sausage accompanied the mellow eggs and the tasty, rich cheese in a perfect way.
The texture was moist but not watery. And the best thing was that the muffins were really pleasant to eat. A satisfying, serving-sized pleasure bursting with flavors with every bite. Excellent!
Here’s the recipe for you to enjoy:
5-Ingredient Scrambled Egg and Sausage Muffins
Want to enjoy your eggs and sausages in a bit different — and portable — way? Then read on, as I have a solution to your egg and sausage boredom: Scrambled Egg and Sausage Muffins! These savory muffins are the perfect on-the-go breakfast, lunch, or snack.
They are packed with protein and flavor to keep you energized throughout the day. And the best part? They only require 5 simple ingredients! So, ditch your omelet and get ready to spice up your meal game with this delicious and easy recipe.
Ingredients
- 10 oz = 280 g spicy bulk sausage
- 8 organic free-range eggs
- 1/3 cup = 80 ml heavy cream or coconut cream
- 1 teaspoon onion powder
- 1 cup = 240 ml shredded Cheddar cheese
- (salt and pepper to taste)
Instructions
- Preheat the oven to 350 °F (175 °C).
- Cook the sausage on a skillet until done and crumbly. Transfer into a heatproof bowl.
- Add the eggs and the cream into the skillet (you don't have to clean it after cooking the sausage).
- Cook, all the time mixing, until scrambled and creamy. Don't overcook! The consistency has to be super creamy.
- Transfer the scrambled eggs to the heatproof bowl with the sausage.
- Add the onion powder (and other spices, if desired), and the shredded Cheddar.
- Mix until well combined.
- Spoon the mixture into 12 silicone muffin cups or silicone muffin pan.
- Bake in the preheated oven for about 20 minutes, or until the tops are golden brown. Don’t overbake!
- Remove from the oven, let cool until warm, and enjoy with your favorite side or condiment.
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| Nutrition information | In total | Per muffin (makes 12 muffins in total) |
| Protein | 137.4 g | 11.5 g |
| Fat | 143.0 g | 11.9 g |
| Net carbs | 5.2 g | 0.4 g |
| kcal | 1846 kcal | 154 kcal |
Tips for Variations
Here are some variations on how you can make your Scrambled Egg and Sausage Muffins even more exciting:
- Veggie Muffins: If you want to add some veggies to your muffins, try adding some chopped bell peppers, cooked mushrooms, or cooked spinach to the mixture before baking. This will add some extra flavor and color to your meal.
- Bacon and Egg Muffins: Instead of using sausage, try using cooked bacon in your muffins. You can also add some crumbled bacon on top of the muffins before baking for extra flavor and texture.
- Ham and Cheese Muffins: If you prefer ham over sausage, try using diced ham in your muffins instead. You can also add some diced onions and shredded Swiss cheese for extra flavor and cheesiness.
- Mexican Muffins: Add some diced jalapeños and chopped cilantro (if you can stand it, that is! I cannot!) to the mixture before baking for a spicy and flavorful twist on the basic muffin.
- Mediterranean Muffins: Add some chopped sun-dried tomatoes, feta cheese, and chopped Kalamata olives to the mixture before baking for a Mediterranean-inspired dish.
- Italian Muffins: Use chopped cooked Italian sausage, diced tomatoes, chopped fresh basil, and swap the Cheddar for shredded mozzarella cheese for an Italian-inspired meal.
These variations will add some extra flavor and variety to your muffins. Feel free to get creative and try different ingredients to make your perfect muffin.
You can serve these muffins with your favorite side or keto condiment, such as:
General Prattling
This week was exciting as I visited a gluten-free bakery near here and was discussing producing my keto recipes in that bakery. I had some samples with me from my home kitchen, and the two ladies (owner and the head of product development) were raving about them. I hope we can soon start doing hands-on tests and bring food additive-free keto baked goods to the market.
For example, I made some keto tortilla experiments, and I managed to perfect one recipe. These are my experiments which look pretty funny after standing a few days on plates and getting dry:
However, the dried tortillas made perfect crackers, and my son gulped down them, so nothing went to waste.
The weather has been super chilly on some days, close to 32 °F (0 °C), and it’s June! Luckily, it will get warmer little by little, and I’m really looking forward to hot and lazy summer days — although I’m not going to have any vacation as I love to work. But it’s just so much more pleasant to work when it’s warm and sunny outside.
Thank you for the recipe, it looks really easy to make and delicious.
You’re welcome! It is really satisfying — both to make and eat!