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Copycat Sausage Egg Muffin Recipe
Macros per serving:
• 540 Calories
• 42g of Fat
• 27g of Protein
• 3.5g of Net Carbs
Servings Prep Time
1 5minutes
Cook Time
5minutes
Servings Prep Time
1 5minutes
Cook Time
5minutes
Ingredients
Instructions
  1. Whisk together the heavy cream, butter, and egg in a greased 16-ounce ramekin.
  2. Add the coconut flour and ground flaxseed then whisk in the baking soda and cider vinegar.
  3. Microwave on high heat for 1 ½ minutes until firm then turn out onto a plate.
  4. Slice the bun in half and toast it in the toaster.
  5. Shape the ground sausage into a patty the size of the bun and fry it over medium-high heat until browned on both sides, turning as needed.
  6. Place a round cookie cutter in another skillet and grease the inside with cooking spray.
  7. Crack the egg into the cookie cutter and stir to break up the yolk then cook over medium-high heat until the egg is set.
  8. Sandwich the sausage patty and cooked egg between the toasted bread slices and serve.