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.
In this free 5-day email series learn all my tips for incorporating a low-carb lifestyle into the life of your family.
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.
📖 Recipe
Ingredients
- 8 oz sweet Italian sausage
- 8 oz hot Italian sausage
- 1.5 cups almond flour
- 1 tablespoon coconut flour
- ¼ cup sour cream
- 1 egg
- 2 tablespoon butter
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ 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.
FREE Mug Cake Cheat Sheet!
Six delicious low carb mug cake recipes on one printable page to keep on the fridge!
Kelly says
Made these with wegmans brand italian ground sausage and used regular flour instead of coconut flour (that’s what I had on hand). They are amazing! Everyone including my picky 2-year old ate them!
Mindy says
Could you use turkey sausage instead?
Taryn says
Absolutely. Chicken sausage too. Just choose a raw sausage instead of the precooked ones.
Erica says
Great recipe! I decreased the almond flour to 1 cup and increased to 2 eggs and they turned out perfectly. 25 minutes in my oven gave the cheese a little crunch which I love! 👍💙
Martha says
I will do this next time. They are good, but are a little dry.
Kim says
I've made these twice .. love them! Thank you for the recipe!
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.
Kristan says
Thank you for the info Amy!! I am making these right now with THM baking blend thinking they are very dry while mixing. I will add something to loosen.
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.