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Keto Sausage Egg Breakfast Cups

Keto Sausage Egg Breakfast Cups

Keto sausage egg breakfast cups with 3g net carbs, crispy sausage, and fluffy cheddar egg custard in 35 minutes. Make ahead meal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 lb ground breakfast sausage
  • 10 large eggs
  • 1/2 cup heavy cream
  • 1 cup shredded sharp cheddar freshly shredded
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 2 tbsp fresh chives chopped, for garnish

Method
 

  1. **Heat.** Preheat oven to 375F. Line a 12 cup muffin tin with silicone liners or grease heavily.
  2. **Brown.** Divide raw sausage among the cups, about 1.5 tbsp each, pressed into the bottom. Bake 8 minutes until the sausage is browned and the fat has rendered.
  3. **Whisk.** While the sausage cooks whisk eggs, heavy cream, salt, pepper, and garlic powder in a large bowl until smooth.
  4. **Pour.** Carefully drain off excess fat from the muffin tin. Sprinkle cheddar over the sausage, then pour the egg mixture over each cup to 3/4 full.
  5. **Bake.** Return to the oven and bake 18 minutes until the cups are puffed and the centers jiggle just slightly.
  6. **Rest.** Let cool 5 minutes in the pan so the cups set, then lift out and garnish with chives.

Notes

Use silicone muffin liners or grease the tin heavily. Eggs stick to bare metal. Cook the sausage in the muffin tin first to render the fat and crisp the bottoms. Whisk the eggs with cream until fully smooth so the custard rises evenly.