These delicious carnivore sausage egg muffins are a must-try for anyone looking for a satisfying and protein-packed breakfast option. Perfect for those following a carnivore diet, these muffins combine the savory flavors of sausage, eggs, and cheddar cheese.
What sets these muffins apart is their clever use of finely ground pork rinds as a binding agent, adding an extra layer of flavor and texture to the dish. The sausage forms a delectable cup that cradles the egg, creating a perfect balance of flavors in every bite.
Topped with melted cheddar cheese and an optional sprinkle of fresh rosemary, these muffins are as visually appealing as they are delicious. Making these carnivore sausage egg muffins is a breeze, even for novice cooks. With just a handful of ingredients and a few simple steps, you’ll have a batch of mouthwatering muffins ready in no time.
👍 Why You’ll Love This Recipe
Quick and easy: These carnivore sausage egg muffins are incredibly simple to make. With just a few ingredients and minimal prep time, you can have a delicious breakfast or snack ready in no time.
Freezer-friendly: Make a big batch of these muffins and store them in the freezer for later. They reheat beautifully, so you can enjoy a hot and savory breakfast any day of the week without the extra work.
Convenient and portable: These muffins are the perfect grab-and-go breakfast or snack. Whether you’re rushing out the door to work, school, or the gym, you can easily take these muffins with you for a quick and nutritious meal on the go.
✨ Recipe Ingredients
- 12 Eggs
- 1 pound Sausage / Ground Beef
- 1 cup Cheddar Cheese
- 1/3 cup Pork Rinds (finely ground/ crushed)
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- Optional: 1 teaspoon Fresh Rosemary (chopped)
👨🍳 How To Make
Follow this easy carnivore sausage egg muffins:
Step 1
Preheat the oven to 400°F (200°C). Spray a 12-hole muffin tin with cooking spray.
Step 2
In a bowl, combine the sausage meat with the pork rinds. Divide the mixture into 12 equal portions. Press each portion into the bottom and up the sides of each muffin cup, creating a well in the center.
Step 3
Crack an egg into each sausage cup and sprinkle with salt and pepper.
Step 4
Bake in the preheated oven for 25-30 minutes.
Step 5
Remove the muffin tin from the oven and sprinkle the tops of the eggs with shredded cheese and rosemary (if using). Return the tin to the oven and bake for 7-10 minutes, or until the sausage is fully cooked and the cheese is melted.
💡Tips
1. Easy Removal From the Muffin Fin
To prevent your sausage egg muffins from sticking to the pan and to ensure easy removal, it’s important to properly grease your muffin tin. Spray each cup generously with cooking spray, making sure to coat the bottom and sides evenly.
Alternatively, you can use silicone muffin cups or parchment paper liners for even easier removal and cleanup. If using parchment paper liners, be sure to spray them lightly with cooking spray to prevent sticking.
2. Experimenting With Cheese Varieties
While cheddar cheese is a classic choice for these sausage egg muffins, don’t be afraid to experiment with other cheese varieties.
Try sharp, aged cheeses like Parmesan or Pecorino Romano for a tangy, salty kick, or go for a creamy, mellow cheese like Havarti or Monterey Jack for a more subtle flavor. You could even mix and match different cheeses to create your own unique blend.
You’ll Love These Recipes Too
Find other amazing carnivore diet recipes on my website:
Carnivore Sausage Egg Muffins
- 12 Eggs
- 1 pound Sausage / Ground Beef
- 1 cup Cheddar Cheese
- 1/3 cup Pork Rinds (finely ground/ crushed)
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- Optional: 1 teaspoon Fresh Rosemary (chopped)
- Preheat the oven to 400°F (200°C). Spray a 12-hole muffin tin with cooking spray.
- In a bowl, combine the sausage meat with the pork rinds. Divide the mixture into 12 equal portions. Press each portion into the bottom and up the sides of each muffin cup, creating a well in the center.
- Crack an egg into each sausage cup and sprinkle with salt and pepper.
- Bake in the preheated oven for 25-30 minutes.
- Remove the muffin tin from the oven and sprinkle the tops of the eggs with shredded cheese and rosemary (if using). Return the tin to the oven and bake for 7-10 minutes, or until the sausage is fully cooked and the cheese is melted.
Great recipe