Sausage Cheddar Egg Muffins

1. 1

   Crumble sausage in a large pan and cook on medium heat until done, breaking the sausage into small pieces

2. 2

   Drain sausage of fat and rest on paper towels until cool.

3. 3

   Press out as much fat as possible.

4. 4

   Whisk eggs, coconut milk and butter.

5. 5

   In a separate bowl, combine coconut flour, pepper, and baking soda.

6. 6

   Sift the dry ingredients gradually into the wet ingredients, stirring constantly to avoid clumps.

7. 7

   This mixture clumps easily!

8. 8

   Don't skip the sifting.

9. 9

   Stir in cooled and crumbled sausage.

10. 10

    Fill muffin cups with parchment paper liners (any other kind will stick horribly and you will lose half your muffin!)

11. 11

    3/4 full with mixture.

12. 12

    It is OK to over fill them a little.

13. 13

    They don't rise as much as normal muffins.

14. 14

    Top each filled cup with grated cheddar cheese.

15. 15

    Use the sharpest cheese you can find to avoid oil pools on your muffins.

16. 16

    Not tasty.

17. 17

    Bake muffins 45 minutes at 350F

* Per serving · 4 servings · Values may vary.

No additional tips available.