Method

Oven preparation: Preheat the oven to 200°C (400°F) and prepare the muffin pan with non-stick spray.

Sausage cooking: In a medium skillet over medium heat, sauté the sausage until fully cooked and no longer pink, approximately 7 to 8 minutes. Break up any clumps with the back of a wooden spoon. Set aside to cool.

Egg mixture: In a large bowl, whisk together the eggs and cream until well combined. Incorporate the sausage, green onions, salt, and pepper, mixing thoroughly.

Filling muffin cups: Evenly distribute the mixture into the prepared muffin cups and top with shredded cheddar cheese.

Baking: Bake for 25 to 30 minutes, until the muffins are puffed and golden brown. Allow to cool for at least 5 minutes before serving.

Customization options: Customize with your favorite fillings such as red onions, spinach, red or green bell peppers, broccoli, tomatoes, bacon, mushrooms, cottage cheese, or feta cheese.

Enhancement suggestions: Enhance with toppings like dried parsley, dried thyme, or chili flakes for added flavor.

Serving with ideas: Breakfast Sausage, Keto-Friendly, Sausage Rolls, Keto-Friendly, Cucumber Slices, Avocado Slices, Sour Cream, Greek Yogurt, Marinara Sauce, Keto-Friendly, Green Salad, Keto-Friendly, Baladi Salad or Salsa, Keto-Friendly.

Refrigerate: Store in an airtight container in the refrigerator for up to 4 days.

Freezing: Freeze for up to 3 months. Thaw in refrigerator overnight and reheat in microwave or oven before serving.