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Keto and low-carb sausage and egg cups on a plate with raspberries
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5 from 23 votes

Sausage Egg Cups

Keto Sausage Egg Cups are a tasty twist on a morning favorite, and you can have a batch of these ready to pop in the oven for last-minute meals!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: eggs, keto, low carb, onions, parsley, sausage
Servings: 6 servings
Calories: 403kcal
Author: Chef Jenn


  • 1 pound bulk breakfast sausage
  • 1/2 cup onion finely diced
  • 1/4 cup parsley finely chopped
  • 1 cup cheese shredded, divided
  • 6 each eggs
  • salt
  • pepper


  • Remove the sausage from the casings if needed, then mix the sausage with the finely diced onion and parsley. Mix well.
  • Divide the sausage meat between the muffin cups. Press the sausage evenly into the muffin cups, pressing it high up the sides. Cover as much of the inside of each muffin hole as you can.
  • Bake the sausage in the muffin tin at 350-F for about 10 minutes. Remove from the oven and put a good pinch of shredded cheese into the sausage-lined cup. Put it on top of the sausage in the muffin hole. Top this with an egg and a small sprinkle of cheese. Top with a few grinds of fresh pepper and a tiny sprinkle of salt.
  • Bake in the oven at 375-F for 5-10 minutes depending on how done you like your eggs. Enjoy!



Serving: 1g | Calories: 403kcal | Carbohydrates: 3g | Protein: 25g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 17g | Cholesterol: 270mg | Sodium: 908mg | Sugar: 2g | Net Carbohydrates: 3g