Serves 10
30 min
Sausage Cheddar Breakfast Muffins
Recipe GLPR8d5c2168093666
Hearty, protein-packed breakfast muffins made with almond and cashew meals, savory pork sausage, sharp cheddar cheese, and fresh green onions. These gluten-free muffins are perfect for meal prep or a quick grab-and-go breakfast, with a subtle sweetness from maple syrup and the nutritional boost of flaxseed.
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Ingredients
1 cup almond meal
½ cup cashew meal
1¼ teaspoon baking powder
2 tablespoons ground flaxseed
¼ teaspoon salt
¼ teaspoon black pepper
4 eggs
¼ cup milk
3 tablespoons maple syrup
6 ounces ground pork sausage
1 cup grated cheddar cheese
2 green onions, chopped
Directions
Preheat your oven to 350°F. Lightly coat a 10-cup muffin tin with cooking spray to prevent sticking.
Heat a large skillet over medium-high heat. Add the pork sausage and cook, breaking it into small, bite-sized pieces as it cooks, until no pink remains, about 6–8 minutes. Transfer the cooked sausage to a plate and let cool slightly.
In a large mixing bowl, whisk together the eggs, milk, and maple syrup until well combined.
In a separate small bowl, whisk together the almond meal, cashew meal, baking powder, ground flaxseed, salt, and black pepper.
Pour the dry ingredient mixture into the large bowl with the egg mixture and stir until just combined. Fold in the cooked sausage, grated cheddar cheese, and chopped green onions until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters of the way full.
Bake for 20–22 minutes, until the muffin edges are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Remove the muffin tin from the oven and let cool in the tin for 3–5 minutes. Transfer the muffins to a wire cooling rack to cool completely before serving.
