Sausage Egg Muffins – A Quick Breakfast Option           —————————————————————————-

Some weeks are just crazy. These keto friendly ” sausage egg muffins” are an awesome grab and go breakfast! Easy to make, and a shorter bake time than my breakfast casserole these are a great breakfast option for those crazy busy weeks.

Whether it be juggling family, the gym, work, all the above, or perhaps an entirely different situation, some weeks are just difficult to get through. This week was one of those for me. Between jugging work, family, a dear friend’s wedding, a very loved niece’s birthday party, and planning a trip out of town to go see a new nephew, this week has definitely not been boring.

On those crazy weeks easy meals are a must, and for me an easy breakfast is required. Knowing I was going into a crazy week I decided to try a simple breakfast meal prep, and it was an absolute life saver!

I started by preheating my oven to 350° F ,and began cooking a pound of sausage in a cast iron skillet, stirring and chopping it into smaller pieces as it cooked. While it was cooking I cracked some eggs into a bowl and added some heavy cream. I then added salt, pepper, garlic, onion powder, and whipped the eggs until everything was well blended and the eggs were a little frothy.

Once the sausage had finished cooking, I spooned the sausage evenly into a greased twelve cup muffin tin. After that I sprinkled some green chilis on top, and poured the egg mixture over the sausage and green chilis, filling the tins about two thirds of the way full.

 

“This needs something else,” I thought to myself, and after a very brief moment of thinking I knew exactly what these muffins needed. Cheese. Me being the cheese lover I am, I couldn’t believe I hadn’t thought of that sooner! After sprinkling some cheese on top, these sausage egg muffins were complete and ready to go in the oven.

I baked my muffins for about twenty five minutes until the edges began to brown and the middles of my muffins were firm.

Once done I let my muffins cool, then put them in an airtight container in the fridge.

The next morning, I woke up when my alarm went off at 4:24, and got out of bed. I prepared my morning pick me up which consists of a cup of black coffee, then a killer protein shake made with some almond milk, collagen, creatine, and of course my absolute favorite protein powder. Jocko Molk. 

If you’ve had it you know why I’m obsessed with this stuff! I believe I have heard Jocko claim you can accomplish a 1000 pound deadlift if you’re on this stuff and after one taste I think I believe him! 🙂 

After I had drank my morning coffee and protein shake, I headed out to work out without feeling rushed as I often do, knowing my breakfast was waiting in the fridge and could easily be eaten on the go. As I got into my workout, and realized I now had the time I went ahead and added a couple extra accessory exercises to my routine. Not only was I able to now have an even more satisfying workout, I was also able to tackle some housecleaning I was needing to do, and did some work on my website! It was amazing how much more time I had created for myself  by taking a little extra time to make these simple egg muffins!

Needless to say these are going to be a regularly made recipe from now on, and will definitely be kept on hand!

Egg Muffin Variations

The sky really is the limit with these! Add any of your favorite breakfast toppings such as olives, bacon bits, or spinach!

If you’re trying to lose weight and keep your calorie count down, you can also do a leaner sausage such as turkey or chicken. There’s no end to the flavor combinations you can come up with! 

If you liked this recipe and would like to help support Rocky Mountain Baking, use the links in the above article to make your purchases. As an affiliate marketer we receive compensation for any purchases made through these links or links in our other articles, and these purchases will help us to keep our content free for all.

 

Sausage Egg Muffins

These keto friendly " sausage egg muffins" are an awesome grab and go breakfast! Easy to make, and a shorter bake time than my breakfast casserole this is a great breakfast option for those crazy busy weeks.
Prep Time 25 mins
Cook Time 25 mins
Servings 12 muffins
Calories 184 kcal

Ingredients
  

  • 1 pound Uncooked Breakfast Sausage (Pork)
  • 8 Large Eggs
  • 1/8 Cup Heavy Cream
  • 1/2 Teaspoon Himalayan Pink Salt
  • 1/4 Teaspoon Black Pepper
  • 1/4 Teaspoon Onion Powder
  • 1/4 Teaspoon Garlic Powder
  • 1/4 Cup Chopped Green Chilies
  • 1/3 Cup Shredded Colby Jack Cheese

Instructions
 

  • Preheat the oven to 350° F and grease a twelve cup muffin tin.
  • In a skillet cook your sausage, stirring and breaking it up into small crumbles. Cook it until well done, and some of the pieces are a little crispy on the edges.
  • While cooking the sausage whisk together your eggs, cream, and spices until well blended and the mixture is a little frothy.
  • After the sausage has been cooked, spoon the sausage into each muffin tin dividing as evenly as possible.
  • Sprinkle your green chilis over the sausage, then pour egg mixture over the sausage and green chilis filling the tins about two thirds of the way full.
  • Add a large pinch of cheese on top of each muffin, then bake for 20 to 25 minutes or until the edges have began to brown and the muffins are firm to the touch.
  • Eat hot, or let them cool and store in an airtight container for a quick breakfast!

Notes

Total Fat- 14 Grams
Saturated Fat - 5 Grams
Carbs- 0 Grams
Net Carbs - 0 Grams
Protein - 12 Grams

 

Keto Blueberry Coffee Cake

    

Little did I realize when I began to embark upon the low carb/keto lifestyle that I would be able to enjoy such tasty desserts!

As I’ve journeyed farther into the world of low carb baking I’ve been ecstatic as I’ve been able to closely mimic some of my  favorite desserts. I started with glazed donuts, and was simply delighted with the results. I then mimicked my favorite cheesecake recipe, and was also able to develop a lemon bar recipe that I was more than pleased with.

A few weeks ago I decided to try to mimic a blueberry coffee cake recipe I absolutely loved. This recipe was inspired by another one of the tasty treats I used to make at our local bakery. It was one of my many, many favorites as I absolutely love blueberries plus who doesn’t like a good coffee cake?

I began the development process by analyzing the flavors and textures that made this coffee cake so delicious. I then researched some keto coffee cake recipes until I was able to come up with a rough draft recipe to try.

I mixed my batter up, photographing the whole process, just in case I got lucky and the recipe was a winner first try. However, knowing I rarely am that lucky, I was prepared for my first attempt at this coffee cake to be a complete flop.

As the coffee cake baked I grew nervous, afraid that my creation may fall apart and the recipe would need LOTS more tweaking. After forty minutes of waiting, the timer finally beeped. I opened the oven and peered in. My coffee cake had rose nicely, and had began to brown on top. However, it still jiggled in the middle when lightly shaken, a sure sign it wasn’t quite ready to be pulled out of the oven. I stuck it back in, and set the timer. A little while later the timer beeped once again. This time the bread appeared to be done, and I pulled it out of the oven to cool. 

While it cooled I set everything up to take a final product shot, still nervous I might be wasting my time. 

After about a half an hour or so of waiting, the bread was finally cool enough to be removed from the pan. I gently flipped it out onto a cutting board, and was pleased to see it came out in one piece and did not crumble. I then proceeded to cut off the end piece, and eagerly tasted my creation.

As the taste developed in my mouth, a smile began to spread upon my face, and I may or may not have done a little happy dance in my kitchen. I had nailed this recipe first try! It was exactly the flavor I was after, and it had a soft cake like texture to boot! This recipe was a definite winner in my book!

Making Keto Blueberry Coffee Cake

Not only is this keto coffee cake scrumptious, it’s also super easy to make, and the ingredient list is relatively simple! Every ingredient it called for was something I generally keep on hand besides the ricotta. 

However, now that I’ve made this with ricotta, it may be found in my fridge more often! I feel the ricotta cheese really helped give it the moist pound cake texture I was after, and the bread stayed moist even after several days in the fridge.

Ingredient List

1 Cup Almond Flour

1/2 Cup Jocko Vanilla Molk (Or your favorite low carb protein powder if you’re not trying to accomplish an 800 pound deadlift) 🙂

1/2 Cup Erythritol (Or your favorite sweetener)

1 Teaspoon Baking Powder

1/2 Cup Ricotta Cheese

4 Tablespoons Butter (melted)

2 Large Eggs

1 Teaspoon Vanilla Extract

1/2 Teaspoon Almond Extract 

1/3 Cup Blueberries (Fresh or Frozen)

Preheat the oven to 350° F, and grease an 8 by 4 inch loaf pan. Next mix your dry ingredients in a large mixing bowl. (Almond flour, protein powder, sweetener, and baking powder.) Whisk the ingredients together until everything has been evenly mixed.

Now add the ricotta cheese, eggs, butter, vanilla, and almond extract. Mix together, until everything is well combined and you have a smooth thick batter. Add the blueberries, and stir gently until they have been evenly distributed. Be careful not to over mix your blueberries however, or your batter will be a purply, gray color. It will still taste good, but may not be as pleasing to the eye if this happens!

Another option is to add the blueberries to the batter after pouring the batter in the pan. This is what I did for this photo shoot to ensure the blueberries did not leave any unwanted color in my dough. To do this, pour the batter in the pan and spread it out evenly. Then sprinkle your blueberries on top and using a butter knife or spatula gently swirl the blueberries into the dough.

Once your batter is evenly distributed in your loaf pan,  bake the coffee cake for 40 to 50 minutes at 350°, or until the edges have pulled away from the pan and the middle doesn’t jiggle when lightly shaken.

Let the loaf cool before turning out of the pan, and slicing.

Enjoy with a cup of coffee for breakfast, dessert, or a sweet snack!

 

If you liked this recipe and would like to help support Rocky Mountain Baking, use the links in the above article to make your purchases. As an affiliate marketer we receive compensation for any purchases made through these links, and these purchases will help us to keep our content free for all.

 

Blueberry Coffee Cake

Treats this good shouldn't be so good for you!! When developing this coffee cake recipe I may have done a happy dance in my kitchen. It so closely mimicked the flavor of one of my favorite coffee cake recipes, and had the soft cake like texture I was after. This recipe will be a definite repeat in my kitchen!
Prep Time 15 mins
Cook Time 45 mins
Servings 12 servings
Calories 93 kcal

Ingredients
  

  • 1 Cup Blanched Almond Flour
  • 1/2 Cup Vanilla Protein Powder
  • 1/2 Cup Erythritol (Or your favorite sweetner)
  • 1 Teaspoon Baking Powder
  • 1/2 Cup Ricotta Cheese
  • 4 Tablespoons Butter (melted)
  • 2 Large Eggs
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Almond Extract
  • 1/3 Cup Blueberries (Fresh or Frozen)

Instructions
 

  • Preheat the oven to 350° F, and grease an 8 by 4 inch loaf pan.
  • Whisk together the almond flour, protein powder, erythritol, and baking powder until well combined.
  • Next add the ricotta, melted butter, eggs, vanilla, and almond extract. Mix together, until everything is well combined and you have a smooth thick batter.
  • Add the blueberries, and stir gently until they have been evenly distributed. Be careful not to over mix your blueberries, or your batter will be a purply, gray color. It will still taste good, but may not be as pleasing to the eye if this happens!
  • Pour the batter into a greased loaf pan, using a spatula to spread out the batter evenly, and bake for 40 to 50 minutes, or until the edges have pulled away from the pan and the middle doesn’t jiggle when lightly shaken.
  • Let the loaf cool before turning out of the pan, and slicing.

Notes

Total Fat - 7 Grams
Saturated Fat - 4 Grams
Total Carbs - 2 Grams
Net Carbs - 1 Gram
Protein - 5 Grams

 

 

Keto Chocolate Muffins

Muffins Versus Cupcakes

One of my favorite arguments to use when trying to talk my mom into letting me eat cake for breakfast as a child was, “It’s basically the same thing as a muffin, and we eat muffins for breakfast.” 

I’m sure I’m not the only child who has used this argument, and the argument worked for me on many occasions! As an adult I still love to eat dessert for breakfast, and have yet to figure out exactly why cake is not a breakfast food, but muffins and donuts are. As I developed the following Chocolate Muffin Recipe I debated on whether it should be called a cupcake or a muffin. I finally decided to deem it a muffin, as it doesn’t have frosting and I ate it for breakfast more often than dessert. It also paired rather nicely with some coffee, bacon, and eggs making for a filling breakfast, thus proving to me this HAD to be a breakfast food.

Perhaps you may disagree, and if so I must ask you what really is the difference between a muffin and a cupcake? 😉

Making Keto Chocolate Muffins (or Cupcakes)

Not only are these muffins tasty, they are SUPER DUPER easy to make and require no special equipment besides a muffin pan. When prepping my muffin pan I just sprayed it with an avocado oil non stick spray, and my muffins all came out with no problem. Using liners is another great and easy option for prepping your pan, especially if it’s an older, worn down muffin pan. I’ve found on some of the older pans, I can coat them heavily with spray and my baked goods still stick. If that’s the case with yours muffin liners help a ton!

After I’ve prepped my pan and set the oven to heat to 350° F I start mixing up my muffins.  So that I can mix everything in one bowl and cut down on the dishes I combine all my dry ingredients into a large mixing bowl first. ( Almond flour, Dutch processed cocoa, erythritol, baking powder, and salt) Using a whisk or a fork, mix the ingredients until everything has been distributed evenly.

Once the dry ingredients are evenly mixed, add the eggs, heavy cream, vanilla extract, and water to the dry mixture. Whisk until you have a smooth, delicious, chocolatey batter. 

Using a measuring cup pour the batter into the prepared muffin cups, filling about two thirds of the way full. After that sprinkle some sugar-free chocolate chips on top of the batter. 

When making these I used Lily’s Chocolate Chips and I highly recommend them! The first time I tasted Lily’s Chocolate Chips I was astounded. I had prepared myself for a mediocre chocolate chip with an aftertaste, but these chocolate chips were definitely not mediocre! These tasty chocolate chips are made with quality chocolate and sweetened with erythritol, resulting in a superb sugar free chocolate chip. I absolutely love them!

Once your batter and chocolate chips are in the pan, bake your muffins for 15 to 18 minutes or until set and the edges have began to pull away from the pan. Let the muffins cool completely before removing from the pan. Enjoy with your favorite brew of coffee for dessert or breakfast!

 

Do I Really Need Dutch Processed Cocoa?

If you have read my article on Double Chocolate Brownies you already know the answer to this question. Yes, the type of cocoa you use makes a monumental difference in how your homemade chocolate products turn out!

Years ago we would use a well known brand of cocoa almost every American baker has tried at one time or another, and I was always so disappointed in any chocolate treat made with this cocoa. It never had the rich chocolatey flavor I was after, and no matter how many times I tried it I was always disappointed.

I hesitated to make anything homemade with chocolate until I discovered Dutch processed cocoa. What led me and my mom and I to trying it, I do not remember, but I do remember the first time I made anything with it I was absolutely astounded! It had all the chocolatey flavor I was looking for, and then some! After that I loved making homemade chocolate desserts, and anyone who tried them noticed a definite difference in the chocolate flavor!

When making these Chocolate Muffins, I highly recommend buying Dutch Processed Cocoa before you do. If you try making these with your regular cocoa bought in the supermarket, I think you will be sorely disappointed, but if you make them with Dutch Processed Cocoa from The Prepared Pantry I will guarantee you will love them!

 

If you liked this recipe and would like to help support Rocky Mountain Baking, use the links in the above article to make your purchases. As an affiliate marketer we receive compensation for any purchases made through these links, and these purchases will help us to keep our content free for all.

 

Keto Chocolate Muffins

These rich keto chocolate muffins pair wonderfully with a cup of coffee, making them an awesome breakfast treat, or a tasty low carb dessert option. No matter which way you choose to eat them, their rich dark chocolate flavor is sure to please any chocolate lover.
Prep Time 20 mins
Cook Time 15 mins
Servings 12 muffins
Calories 92 kcal

Ingredients
  

  • 3/4 Cup Erythritol (Or your favorite sweetner)
  • 1 Cup Blanched Almond Flour
  • 1/3 Cup Dutch Processed Cocoa
  • 2 Teaspoons Baking Powder
  • 1/8 Teaspoon Salt
  • 4 Large Eggs
  • 1/4 Cup Heavy Cream
  • 1/2 Teaspoon Vanilla Extract
  • 1/4 Cup Plus 2 Tablespoons Water
  • 1/3 Cup Lily's Chocolate Chips (or your favorite sugarfree chocolate chips)

Instructions
 

  • Preheat the oven to 350° F. Prepare your muffin pan by spraying it with nonstick spray or lining with muffin liners.
  • Mix your erythritol, almond flour, cocoa, baking powder, and salt in a large mixing bowl until evenly distributed.
  • Add your eggs, heavy cream, vanilla, and water to the mix and whisk until you have a smooth chocolatey batter.
  • Using a measuring cup pour the batter into the cups filling about 2/3 of the way full, then sprinkle some sugar-free chocolate chips on top.
  • Bake for 15-18 minutes or until set and firm to the touch. Let the muffins cool completely before removing from the pan.

Notes

Total Fat - 8 Grams
Saturated Fat - 3 Grams
Total Carbs - 5 Grams
Net Carbs - 2 Grams
Protein - 3 Grams

 

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Strawberry Protein Granola   

  The Breakfast Struggle

Breakfast tends to be the meal I rush through the most. By the time I’m done with my weight session, have showered and gotten around for work that leaves me with very little time to actually cook breakfast. 

Before I went keto, this wasn’t an issue. I would pour me a bowl of granola, pour some milk over it, and voila! Breakfast was ready in less than a minute! I absolutely loved eating granola for breakfast, and since it comes in so many delicious flavors, I never tired of having it. Once I realized exactly how much sugar and carbs was really in what was labeled as a “healthy breakfast option” I was easily able to give it up without a second thought. 

However, those mornings that I was running behind I couldn’t help but wish I could just pull out a box of cereal or granola and be set. After a few mornings of wishing, I decided to do something about it and make my own keto friendly granola.

As I developed my strawberry granola recipe I was excited. Nuts, strawberries, coconut, and some almond butter were going to be the basis of my recipe, but what else could I add to make this granola, simply fabulous? Then it hit me. Protein powder, of course! With weightlifting I alway try to pack my breakfast full of protein, so my granola should have some extra protein too! 

About Protein Powders

Now the trick with protein powders is not all of them are good for you. Every protein powder out there tries to tout itself as wonderful, but the truth is, many of them are not. If you look at the ingredients on many protein powders, you will find them packed with sugar and many of them even use wheat as a filler!

Needless to say when developing this recipe I did not use just any ordinary protein powder.  I used the protein powder of champions.  Jocko MOLK. 

Instead of sugar, it’s sweetened with monk fruit, making it very keto friendly and there are absolutely no fillers in it!  This tasty and awesome protein powder sold by Origin Maine was developed by an ex navy seal ( Jocko Willink) , and it is packed with good for you ingredients, designed to help you achieve greatness and get after it.  And did I mention?  Jocko guarantees it will help you accomplish an 800 pound deadlift!

Because of it’s awesomeness  I use Jocko MOLK before my workouts in a power shake all the time, and I was simply excited to get to try it in something else! The more protein powder I eat the quicker I can hit that deadlift goal, right?! 😉 

Note – Don’t expect to lift 800 pounds first try. It takes hard work, discipline, and of course protein to achieve this. Length of time required to achieve an 800 pound deadlift will vary per individual. 🙂 

How to Make Strawberry Protein Granola

To make this tasty keto friendly granola, the only kitchen gear you need is a baking sheetlined with parchment, a large mixing bowl, measuring cups, and a spoon.

Combine your sliced almonds, chopped pecans, shredded coconut, erythritol (or desired sweetener), protein powder, almond flour, and 1/2 cup of freeze dried strawberries in a large mixing bowl. Stir until everything is evenly mixed. 

Melt your butter and almond butter in the microwave using 30 second increments, until it is runny. Make sure you stir it in between sets in the microwave, and break up any large chunks of almond butter to help it melt. Once your butters have melted, pour over the nut mixture, and mix until everything has been evenly coated.

After you have mixed in the almond butter pour 1/4 cup of cold water over the mixture. This will cause the granola to clump, and bind together. Once everything has been evenly mixed spread the mixture as evenly as possible onto your baking sheet lined with parchment.

Bake the granola for fifteen minutes at 300° F, then stir the mixture. After you have stirred the granola, bake it another fifteen minutes or until it has started to turn golden. You may have to stir your granola a third time and bake another 5 to 7 minutes.  Once the granola has turned golden and began to crisp up, remove it from the oven, and let it cool completely.
After it has cooled add another 1/4 cup of dried strawberries for extra color and tastiness. 🙂

Storing Your Granola

Because sugar acts as a type of preservative, your keto granola will not store as long as many granolas will. And it definitely will not have the shelf life a store bought, preservative filled, granola will.  However, this strawberry protein granola is so delicious I guarantee it will not sit on your counter for long! 

When storing your granola keep it in a dry airtight container for up to two weeks. Keep in mind your climate will change the shelf life of your granola. Here in Colorado we have a cooler, dry climate which makes for a longer shelf life than a warm humid climate. Use your best judgment on the shelf life of this granola, and if its particularly warm you can store it in the fridge.  However, the humidity in the fridge will affect the crispness of the granola, making it not quite as tasty.

If you liked this recipe and would like to help support Rocky Mountain Baking, use the links in the above article to make your purchases. As an affiliate marketer we receive compensation for any purchases made through these links, and these purchases will help us to keep our content free for all.

 

 

Strawberry Protein Granola

This tasty keto friendly granola, is the perfect way to start your morning! Vanilla protein powder not only adds to the delicious flavor, it also gives this granola some extra protein to start your morning off right!
Prep Time 15 mins
Cook Time 30 mins
Servings 10 (1/2 cup servings)
Calories 303 kcal

Ingredients
  

  • 1 Cup Sliced Almonds
  • 1 Cup Chopped Pecans
  • 1 Cup Unsweetened Shredded Coconut
  • 3/4 Cup Freeze Dried Strawberries
  • 1/2 Cup Blanched Almond Flour
  • 1/3 Cup Erythritol (Or your favorite sweetener)
  • 1/3 Cup Vanilla Protein Powder
  • 1/4 Cup Butter
  • 1/3 Cup Almond Butter
  • 1/4 Cup Water

Instructions
 

  • Preheat the oven to 300° F.
    In a large mixing bowl combine the almonds, pecans coconut, erythritol, protein powder, almond flour, and a half cup of the freeze dried strawberries. Stir until everything has been evenly distributed
  • Melt your butter and almond butter in the microwave stirring every thirty seconds. (You may also melt it in a double boiler, but the microwave is a quicker option.)
    Pour the melted butter over the dry mixture, and stir it until everything has been coated evenly with butter.
  • After you have mixed in the almond butter pour the cold water over the mixture. This will cause the granola to clump, and bind together.
  • Once everything has been evenly mixed spread the mixture as evenly as possible onto your baking sheet lined with parchment, and bake for fifteen minutes. Stir the mixture, then bake another fifteen minutes or until it has began to turn golden brown. You may have to stir it a third time and bake another 5 to 7 minutes. Once the granola has turned golden, remove from the oven, and let it cool completely. After it has cooled mix in another 1/4 cup of dried strawberries.
  • Store in an airtight container for one to two weeks.
    (Keep in mind your climate will change the shelf life of your products.)

Notes

Total Fat - 28 Grams
Saturated Fat - 9 Grams
Total Carbs - 8 Grams
Net Carbs - 2 Grams
Protein - 9 Grams

 

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Breakfast Casserole – An Eggcellent On The Go Breakfast


 

“Breakfast is the most important meal of the day” We’ve all heard this quote lots through our life. We’ve heard it enough that many of us think of it as a scientific fact, though this slogan was actually created by a cereal company who’s goal was to sell their newly invented breakfast cereal.

When I was informed of this tidbit of information for the first time I was dumbfounded! I, like many of you, had thought it was scientifically proven and I took breakfast seriously! I knew how I felt if I skipped a breakfast especially on my deadlift day, and it was not a pleasant experience!

Eggs and bacon were my go to breakfast foods once I switched to low carb as they were quick and easy to make. Though bacon is absolutely delicious I grew tired of the same old thing and decided to try making something different.

I remembered a delicious breakfast casserole my mom used to make called Black Hills Golden Egg Bake out of an old Better Homes and Gardens cookbook. This particular recipe called for flour, so I decided to come up with my own low carb version of this egg bake.

I substituted coconut flour for the wheat flour, made a couple other tweaks and put my creation together. Once it was baked and I tasted my first bite, I was delighted!

After that egg bakes were a regular breakfast item. I loved how versatile they were! I could put whatever I thought sounded good in them whether it be bacon, sausage, ham  or all the above plus whatever vegetables I wanted to add. The sky really is the limit on these!

The following recipe is one of my many favorite combinations. I hope to share more combinations with you in the future, and I invite you to be creative and try your own! Use this as a base recipe and have fun with your add ins. Feel free to let me know what you have tried and how it turned out. I would love to hear about it!

How To Make the Ultimate Sausage Egg Bake

Jump to Recipe

I firmly believe prep work is the key to a smooth process in baking. I personally like to pull out all the spices I need before hand, and prep all other ingredients. With any recipe I like to start with the meat, in this case the sausage, as meats usually take the longest to prep.

While it’s cooking I then prep the rest of my ingredients. Chop your spinach into medium sized pieces. It’s okay if some are slightly larger than bite sized. Spinach shrinks considerably when cooked and most pieces will become rather small.

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After your done with your spinach mince your green chilis. If you like them larger feel free to cut them larger. Because these particular green chilis came from my garden this summer, and are rather hot, a result of planting them too close to my jalapeños. I like to chop them small to help with the heat factor.

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Once your veggies are chopped, crack your eggs into a large bowl, and add your salt, pepper, onion powder, garlic, baking powder, and coconut flour. Mix together and set the bowl aside.

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Once your sausage has finished cooking, add your sausage, half the cheese and vegetables to the mixture and stir until everything is distributed evenly.

 

Pour the mixture into a greased 13 x 9 pan, then sprinkle the remaining cheese on top. Bake for 40-45 minutes, or until risen and set, and the cheese is starting to brown on top.

After this whole process, you may be thinking who has an hour to wait for a casserole to bake in the morning? I know I rarely do! The beauty of the recipe is it stores extremely well in the fridge and can even be froze. I generally bake this ahead of time and refrigerate part of it up to week, and freeze the rest making this my favorite on the go breakfast!

 

Ultimate Sausage Egg Bake

You can't go wrong with sausage and eggs for breakfast, and once you add a little green chili and some spinach to it you're well on your way to an epic breakfast! This egg bake recipe may take some time to make but believe me, it's well worth it!
The beauty of this recipe is it stores extremely well in the fridge and can even be froze. I generally bake this ahead of time and refrigerate part of it up to week, and freeze the rest making this my favorite on the go breakfast!
5 from 1 vote
Prep Time 30 mins
Cook Time 45 mins
Servings 12 servings
Calories 221 kcal

Ingredients
  

  • 10 Eggs
  • 1 Lb Breakfast Sausage cooked and crumbled
  • 2 Cups Chopped Spinach
  • 1/2 Cup Chopped Green Chilis
  • 1 Tsp Salt
  • 1/2 Tsp Black Pepper
  • 1/2 Tsp Onion Powder
  • 1/2 Tsp Garlic Powder
  • 2 Tsp Baking Powder
  • 1/4 Cup Coconut Flour
  • 1/2 Cup Shredded Chedder Cheese

Instructions
 

  • Preheat the oven to 350° F.
  • Crack your eggs into a large mixing bowl, then add the salt, pepper, garlic, onion powder, baking powder, and coconut flour. Whisk together until well combined.
  • Add your sausage, half the cheese and vegetables to the mixture and stir until everything is distributed evenly. Pour into a greased 13x9 pan, then sprinkle the remaining cheese on top. Bake for 40-45 minutes, or until risen and set, and the cheese has started to brown on top.
  • Pour into a greased 13 x 9 pan, then sprinkle the remaining cheese on top. Bake for 40-45 minutes, or until risen and set, and the cheese is starting to brown on top.