Make-ahead mornings just got easier.
I love having breakfast in—but between meetings, packed schedules, and mornings that start faster than my coffee kicks in, it doesn’t always happen. That’s where make-ahead breakfasts come in clutch, and these low-carb sausage and egg breakfast muffins have quickly become a favorite.
They’re hearty, cheesy, packed with protein, and easy to grab on the way out the door. Best of all, they reheat beautifully in the microwave, making them perfect for busy mornings, quick lunches, or those “I forgot to eat” moments.
And before we go any further, let’s get one thing straight: green bell peppers are not invited. They’re overpowering, unpleasant, and ruin everything (in my very professional opinion). Red bell peppers, on the other hand, bring just the right amount of sweetness and color—so those get the green light.
Why You’ll Love These Muffins
Low-carb and keto-friendly
High in protein
Freezer-friendly
No potatoes, no crust, no fuss
Ready in under 90 seconds from the microwave
Ingredients
Cooking spray
1 lb pork breakfast sausage
1 red bell pepper, finely diced
12 large eggs
1½ cups heavy cream (or half-and-half if preferred)
1 tsp onion powder
2 tsp garlic salt, divided
1 tsp black pepper, divided
8 oz sharp Cheddar cheese, shredded
8 oz pepper Jack cheese, shredded
Optional: sliced scallions for topping
Directions
1. Preheat oven to 350°F. Generously coat a 12-cup muffin pan with cooking spray.
2. In a large skillet over medium-high heat, cook the sausage until browned and crumbled, about 7 minutes.
Transfer to a paper towel-lined plate, leaving the drippings in the skillet.
3. Add the diced red bell pepper to the skillet and cook over medium heat until softened, about 3–4 minutes.
Remove from heat and add to the sausage.
4. In a large bowl, whisk together the eggs, heavy cream, onion powder, 1 teaspoon garlic salt, and ½ teaspoon black pepper.
Fold in the cooked sausage, red bell pepper, Cheddar cheese, and pepper Jack cheese.
5. Evenly divide the mixture among the prepared muffin cups, filling nearly to the top.
Bake for 22–28 minutes, or until the eggs are set and the tops are lightly golden.
Let cool in the pan for 10 minutes, then remove.
Freezing & Reheating
Allow muffins to cool completely. Wrap individually and store in a freezer-safe container or bag for up to 2 months.
From the fridge: Microwave 30–40 seconds
From the freezer: Microwave 60–90 seconds
Tip: Wrap in a paper towel to avoid extra moisture.
If you’re resolving to cut down on the carbs in the new year, this one is definitely worth hanging on to.
And if you have a favorite make recipe, we’d love to see what you have up your sleeves—and in the fridge. 😊
