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# Keto Sausage Breakfast Muffins
- URL: https://www.courtneyspantry.com/keto-sausage-breakfast-muffins/
- Published: 2026-10-13T16:12:48.000Z
- Updated: 2026-10-13T16:12:48.000Z
- Author: Courtney Skye
- Tags: Meals, Recipes

A hearty breakfast you can grab and go! 🧀🍳

Sweet muffins are great, but some mornings call for something hearty that can keep you going until lunch. These sausage muffins are just the sort of breakfast I’d love to have ready on a busy morning. It's easy to grab, satisfying, and full of savory flavor. 🤎

The crumb is tender and cheesy, with tasty bites of sausage throughout. Made with grain-free flours and no added sugar, these keto sausage breakfast muffins are a delicious low-carb option for meal prep, quick breakfasts, or a savory snack on the go.

**Yield:** 12 muffins

## Ingredients

- 1 lb ground country breakfast sausage (454 g)
- 1¾ cups shredded cheddar cheese (150 g)
- 1½ cups finely ground blanched almond flour (150 g)
- ⅓ cup coconut flour (40 g)
- 2 tsp psyllium husk powder (about 5 g)
- ¾ tsp baking soda (about 3.5 g)
- 3 large eggs (150 g)
- ¾ cup plus 1 tbsp milk (200 g), or unsweetened almond milk for a lower-carb option
- 2½ tbsp olive oil or avocado oil (35 g)
- Salt, if needed
- Nonstick cooking spray, as needed

## Directions

1. **Prepare the oven and pan:** Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners and lightly coat them with nonstick spray.
2. **Cook the sausage:** Brown the sausage in a skillet over medium heat, breaking it into small pieces as it cooks. Drain off excess grease and set aside to cool slightly.
3. **Mix the wet ingredients:** In a large bowl, whisk together the eggs, milk, and olive oil until smooth.
4. **Combine the dry ingredients:** In a separate bowl, whisk the almond flour, coconut flour, psyllium husk powder, and baking soda until evenly combined. Add salt only if needed, since the sausage and cheese may already be salty.
5. **Make the batter:** Add the dry mixture to the wet ingredients and stir just until combined. Fold in the cooked sausage and shredded cheddar. The batter will be thick and firm.
6. **Rest the batter:** Leave the mixture to rest for 10 minutes. This allows the psyllium husk and coconut flour to absorb moisture and helps the muffins hold together after baking.
7. **Fill the muffin tin:** Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
8. **Bake:** Bake for 22–25 minutes, until the tops are deep golden and an instant-read thermometer inserted into the center of a muffin reads 195–201°F (91–94°C).
9. **Cool:** Let the muffins rest in the pan for at least 10 minutes, then transfer them to a cooling rack. Allow them to cool completely before serving so they can firm up.

## Storage

- **Refrigerator:** Store in an airtight container for up to 5 days.
- **Freezer:** Wrap individually and freeze for up to 3 months.
- **Reheating from refrigerated:** Wrap in a paper towel and microwave for about 20 seconds.
- **Reheating from frozen:** Wrap in a paper towel and microwave for about 45 seconds. Adjust as needed for your microwave.

## MACROS

**Per muffin (1 of 12):**

- **Calories:** 270 kcal
- **Fat:** 18.2 g
- **Protein:** 13.9 g
- **Total Carbs:** 3.4 g
- **Fiber:** 0.8 g
- **Net Carbs:** 2.6 g