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 mins
Cook Time20 mins
Total Time30 mins
Keyword: eggs, keto, low carb, onions, parsley, sausage
Servings: 6 servings
- 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
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