Sausage Breakfast Muffins (4-ingredients)

Ingredients

• 1 lb (450g) breakfast sausage (beef or chicken)
• 6 large eggs
• 1 cup cheddar cheese, shredded
• ½ teaspoon black pepper (optional seasoning)

(Salt usually not needed if sausage is seasoned)

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👩‍🍳 Instructions

1. Preheat oven to 180°C (350°F).
   Grease a 12-cup muffin tin.
2. In a pan, cook sausage over medium heat until fully cooked.
   Break into small crumbles. Drain excess fat.
3. In a bowl, whisk eggs lightly.
4. Add cooked sausage and cheddar cheese to eggs.
   Sprinkle black pepper and mix well.
5. Spoon mixture evenly into muffin cups (about ¾ full).
6. Bake for 18–22 minutes until set and lightly golden on top.
7. Cool for 5 minutes, then remove from tin.

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✨ Tips

• Use silicone muffin tray for easy removal
• Don’t overbake—keeps muffins soft
• Perfect for freezing

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❄️ Storage & Reheat

• Fridge: up to 4 days
• Freezer: up to 1 month
• Reheat: microwave 30–40 seconds

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🥗 Variations (Still Low-Carb)

• Add chopped bell peppers or spinach
• Use mozzarella or pepper jack
• Make it spicy with chili flakes