Diabetic Sausage Breakfast Muffins (4 Ingredients)
~2–3g net carbs per muffin
Ingredients
- 1 lb breakfast sausage
(pork, turkey, or chicken — no added sugar) - 8 large eggs
- 1 cup shredded cheese
(cheddar, Colby-Jack, or mozzarella) - ½ cup finely chopped veggies
(bell pepper, spinach, or zucchini)
Instructions
- Preheat oven to 375°F (190°C). Grease a muffin tin.
- Brown sausage fully, breaking it up. Drain excess grease.
- Whisk eggs in a large bowl.
- Stir in cooked sausage, cheese, and veggies.
- Divide evenly into muffin cups.
- Bake 18–22 minutes, until set in the center.
- Cool 5 minutes, then pop them out.
Diabetes-Smart Tips
- Choose sausage with 0g sugar
- Veggies add fiber without carb overload
- Protein + fat = steady blood sugar
Variations (Still 4 Ingredients)
- Spicy: Hot sausage + pepper jack + bell pepper
- Veggie-heavy: Turkey sausage + spinach
- Ultra-low carb: Skip veggies, add more cheese
- Dairy-free: Use dairy-free cheese or skip cheese entirely
Storage
- Fridge: 4–5 days
- Freezer: Up to 2 months
Reheat 30–45 sec in microwave or 10 min at 350°F
If you want, I can:
- Convert this to air fryer
- Give exact nutrition per muffin
- Make a keto version
- Adjust for Type 1 vs Type 2 diabetes
