Sausage Muffins
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. This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
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.
Once I realized how easy these sausage muffins were to make, I knew that I’d just discovered a recipe that everyone is going to love. The kids LOVE being able to grab a muffin on the go and I love knowing that their tummies are happy and full of substance that will help to power them through their day.
Speaking of breakfast, make sure to check out my Keto Raspberry Muffins for a fun muffin recipe and sweet treat.
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 skillet. 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 – This creates a delicious flavor that pairs well with the rest of the ingredients.
Coconut flour – Using coconut flour adds a hint of sweetness.
Sour cream – Sour cream is a great way to add moisture to baking recipes.
Butter – You can use salted butter here or unsalted, both.
Egg – The egg is the binding agent for the rest of the ingredients.
Baking powder – A little bit of baking powder helps to make the muffins fluffy.
Salt – Salt enhances the other flavors in the muffins.
Cheddar cheese – Adding cheese gives great flavor!
Cooked crumbled sausage – Crumble up so that each bite has a little bit of sausage if possible.
How to Make Sausage Muffins
You’re going to love how simple these sausage egg muffins are! They’re the perfect breakfast muffins.
Step One: Brown and crumble the sausage.
Step Two: While the sausage cools mix up the muffin batter in the large bowl.
Step Three: Mix in the cooked sausage.
Step Four: Scoop into the muffin cups of a well greased muffin pan with cooking spray and top with cheese.
Expert Tip: Use a large cookie scoop to easily and quickly fill the muffin tin.
Step Five: Bake at 350 until golden.
Variations
Veggies – Adding bell pepper and onions can be a great way to get some healthy ingredients in your belly. Spinach would be great, too.
Meat – Pork sausage is wonderful but you can use ground turkey or ground chicken that you season up as well. It will cut down on some of the fat content in the muffins. You can also use breakfast sausage if you prefer.
Spices – Want to boost up the flavor? An easy addition is garlic powder, onion powder, and/or some fresh ground black pepper.
Herbs – I love using fresh herbs in my recipes. My favorite in these is rosemary. Thyme is another great choice.
Cheese – You can swap out the cheddar for Monterey jack, pepper jack, mozzarella, or even swiss cheese.
Common Questions
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. This is an easy way to make these muffins taste unique and different. Change it up and have fun – it’s a simple variation!
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.
Just be sure to watch the tops and the sides of the muffins so that you know when it’s getting close to pulling them. Golden brown is the indicator that you’re looking for.
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. While I like to enjoy them for breakfast, that doesn’t mean that you can’t eat them for lunch or dinner. Adding some sour cream and salsa as a side is a fun way to change up the flavor, too!
How to store Sausage Muffins
You need to store these muffins in an airtight container in the refrigerator. To reheat you can just microwave them for about 10 seconds. They will keep in the fridge for up to a week and can be frozen in the freezer for longer storage.
Want to Save This Recipe?
Enter your email below & we'll send it to your inbox. Plus get great new recipes from us every week!
By submitting this form, you consent to receive emails from Joy Filled Eats
Sausage Muffins
Ingredients
- 8 oz sweet Italian sausage
- 8 oz hot Italian sausage
- 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.
Notes
Nutrition
Originally Published August 26, 2019. Revised and Republished April 27. 2022.
I used turkey sausage, so not much grease- would it be ok to omit the coconut flour altogether? My daughter has a coconut allergy and I was looking for a substitute, but I saw the coconut flour was used to absorb some of the sausage grease. Do I need to sub for something else? Thanks!
You could try and omit it.
These were really, really good! I made mine with chopped sauteed mushrooms and Trader Joes Shredded 3 cheese blend, they were absolutely delicious! One thing I always do is toast some of my almond flour to use in recipes for more flavor; probably used about 1/3 of the almond flour toasted and 2/3 raw. I plan to make plenty of these to have on hand for a quick non-cook breakfast on busy mornings!
Can you make with only almond flour?
The coconut flour absorbs some of the grease from the sausage but since this only calls for one tablespoon you can try leaving it out. I have not tested it though.
Hi! I did this! But you have to increase the almond flour to substitute for coconut flour. It’s about 4:1 so for one tablespoon of coconut flour you will need to use four tablespoons for almond flour. I just made this and I used different kinds of cheese as well as breakfast sausage and it came out incredible.
Any idea on how to substitute the flour for THM baking blend?
You can sub in baking blend 1:1 for the almond flour in this recipe. Just omit the 1 tablespoon of coconut flour.
We are dairy free. What could I substitute for the sour cream?
These also have quite a bit of cheese. I’m not sure they would work with dairy free subs. Sorry!
I made these thinking we may or may not like them but my husband has devoured them and I also love them. They will be going in the rotation. Thanks for this recipe
Did you use mini muffin tin or regular muffin tin?
Regular