These sausage muffins are just like the ones your mom used to make with pancake mix. Except they are healthy. And more flavorful. With a combination of sweet and hot sausage and a generous amount of cheese, they can be a meal all by themselves.
Sausage Muffins – Low Carb, Keto, Gluten-Free, Grain-Free, THM S
Many mornings I’m too tired to cook breakfast. I lean towards things that are quick and easy like yogurt with my homemade oat-less granola or a low carb cereal. Having grab-and-go options are a must for myself and my kids. Once school is back in session they need to be out the door at 7:25 which doesn’t leave them much time for a healthy breakfast. I try to have a few choices for them besides just having a bowl of cereal.
What type of sausage for sausage muffins?
Premio Sausage is a standard in my house. It is readily available in both our local bulk store and our favorite grocery stores. There are tons of varieties to choose from and it’s never frozen. Our top choice is the Sweet & Hot Italian Sausage Combo Pack. Using just hot sausage in recipes is a bit too spicy for my kids. The combination pack gives a little kick while remaining kid-friendly. That is why I chose to use that variety in these sausage muffins.
You can use any type of Premio sausage you’d like in these. You just need a one-pound package.
How to saute Sausage
To make sausage crumbles from links the first thing you need to do is remove the casing. I prefer to do this by cutting down a side with kitchen shears and peeling it off. I find this method easier than trying to squeeze the sausage from the casing.
After that simply lightly grease your saucepan and put the sausage meat into the pan. I use the same kitchen shears and cut the sausage into small pieces as it cooks. If you do this make sure not to use a pan with non-stick coating or you can scratch your pan. Once the sausage is browned drain the grease.
What ingredients do I need for Sausage Muffins
- almond flour
- coconut flour
- sour cream
- butter
- egg
- baking powder
- salt
- cheddar cheese
- cooked crumbled sausage
How to Make Sausage Muffins
- Brown and crumble the sausage
- While the sausage cools mix up the muffin batter
- Mix in the cooked sausage
- Scoop into a muffin pan and top with cheese
- Bake at 350 until golden
Can I make the dough ahead of time?
Yes, you can mix up the dough the night before baking. Cover it tightly and refrigerate until the morning. The baking time will increase by a few minutes since your dough is chilled.
Can I use another type of cheese?
Absolutely. You can use any type of shredded cheese in these sausage muffins.
How long to bake Sausage Muffins
Depending on your oven these sausage muffins need to bake for 23-27 minutes. My muffins were perfect right at the 25-minute mark.
What to serve with Sausage Muffins?
These can be a meal all by themselves or a side dish. They go well with egg dishes, soup, and salads.
How to store Sausage Muffins
You need to store these muffins in the refrigerator. To reheat you can just microwave them for about 10 seconds. They will keep in the fridge up to a week and can be frozen for longer storage.
Ingredients
- 16 oz Premio Foods Sweet & Hot Italian Sausage (Combo Pack)
- 1.5 cups almond flour
- 1 tbsp coconut flour
- 1/4 cup sour cream
- 1 egg
- 2 tbsp butter
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/4 cup shredded cheddar cheese
Instructions
- Heat a frying pan over medium heat. Remove the casings from the sausage. Add the sausage to the pan and cook until browned, breaking into small pieces as it cooks.
- Preheat oven to 350. Spray 16 wells of two muffin tins with cooking spray.
- Combine the flours, sour cream, egg, butter, baking powder, and salt and mix until smooth. Fold in 1 cup of the cheddar and the cooked sausage.
- Divide the dough between the prepared muffin tins. Sprinkle on the remaining cheddar cheese.
- Bake for 25-30 minutes or until golden.
Amy says
I made this with a THM type baking mix, and skipped the extra tB coconut flour. Turned out very crumbly. Next time I will add more egg, or water. Flavor was good.
Millis says
I used hot breakfast sausage. Taste just like the appetizer we grew up eating! Used a meatball scoop and put on parchment covered jelly roll pain.
Debbie says
Looks delicious. Can I use almond meal?
Taryn says
Yes
Jenn says
I plan on making these, but have a question about the butter…do you let it come to room temp? I’m not sure how it would mix otherwise. Thanks
Taryn says
Yes, room temp is good for the butter. If it’s cold you can cut it in.
Robyn says
Would adding spinach change anything? It can be rather watery….I dont want the dough to come out soggy. Thank you!!!
Taryn says
A little fresh spinach would be ok, I think. If you want to add a more generous amount I’d cook it down first or use frozen and drain it.
Jerry Scholl says
What is THM baking blend?
Taryn says
A Trim Healthy Mama product. It’s a mix used for baking.
Gwen says
Just a note for anyone who finds themselves in the same predicament I did (or anyone who doesn’t like sour cream) … I completely forgot to buy sour cream, and didn’t have any other dairy type alternatives (other than greek yogurt, but it was flavored). So I added an extra egg and a splash of water, and they turned out just fine! I only ended up with 12, but I don’t know if that was because of the omission or because of the size of my scoop. Worked out fine … one less muffin pan to clean!
nicole says
Is there something you can substitute for the coconut Flour?
Taryn says
You can use all almond flour.
Kim says
Can you use the one for one flour?
Taryn says
I’m not sure what that is..
Kathryn Caler says
Love any grab and go breakfast. These turned somewhat crumbly, but tasty. I think I will try the recipe again with an additional egg or two. I used mild sausage and sprinkled tops with a pinch of cayenne.
Kathy says
How many do you eat for a breakfast? They sound delicious!
Taryn says
I have 2.
Kelly says
These are so yummy and sausage biscuits are one of my girls’ favorite breakfasts!
Nellie Tracy says
LOVE these for breakfast! They’re so great for on the go mornings!
Joan says
Hi! I noticed it says 1 egg on this recipe & I’m pretty sure that’s not correct.. what is the correct amount of eggs please? These look lovely!
Taryn says
One egg is correct.
Breanna says
Could you use the THM baking blend ?
Taryn says
Yes, an equal amount should work in this recipe.
Nona Copeland says
What would I substitute for nut free flour?
Taryn says
Instead of the almond flour, you can use sunflower seed flour.