Copycat Sausage Egg Muffin Recipe
Check out this copycat sausage egg muffin recipe!
We’ve all been there–it’s a busy morning, you’re scrambling to get out the door, and a drive-thru doesn’t sound half bad. The problem? Fast food isn’t exactly known for its keto-friendly options. Add to the mix that you’re really in the mood for a sausage egg muffin and the chances of you finding a low carb option becomes even less likely. That’s exactly why you need to check out this amazing copycat version of a delicious sausage egg muffin!
Coconut flour, flaxseed, and baking soda come together to create that muffin-like texture that you’re going for. The good news is that you won’t be able to tell the difference AND it has much fewer carbs. Making smart adjustments like this really go a long way in making sure that you keep it keto-friendly while also curing those cravings.
So often, people assume that following a certain diet means that they have to totally eliminate their favorite foods. That’s simply not true! Instead, focus on making small changes that decrease the carbs and keep the same great flavor!
I know what you’re thinking–you wonder if this recipe is really a time-saver. The truth is, it only takes 10 minutes from start to finish to make this tasty sausage egg muffin. That’s less time than it’ll take to drive to an establishment, order your food, and wait for it to be handed to you. Instead, whip up your very own version at home and save yourself some time and carbs!
Try this recipe today and don’t forget to tell your family and friends! Everybody needs this time-saving and delicious recipe in their life.
• 540 Calories
• 42g of Fat
• 27g of Protein
• 3.5g of Net Carbs
1tablespoon
heavy cream
1/2tablespoon
butter(melted)
2tablespoons
ground flaxseed
2teaspoons
coconut flour
1/4teaspoon
baking soda
1/4teaspoon
apple cider vinegar
2ounces
ground pork sausage
1
large egg
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Whisk together the heavy cream, butter, and egg in a greased 16-ounce ramekin.
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Add the coconut flour and ground flaxseed then whisk in the baking soda and cider vinegar.
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Microwave on high heat for 1 ½ minutes until firm then turn out onto a plate.
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Slice the bun in half and toast it in the toaster.
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Shape the ground sausage into a patty the size of the bun and fry it over medium-high heat until browned on both sides, turning as needed.
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Place a round cookie cutter in another skillet and grease the inside with cooking spray.
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Crack the egg into the cookie cutter and stir to break up the yolk then cook over medium-high heat until the egg is set.
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Sandwich the sausage patty and cooked egg between the toasted bread slices and serve.
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