These low carb sausage & egg muffins use grain free muffins for a delicious breakfast on the go. McDonald’s sausage & egg mcmuffins are my guilty pleasure. I used to be safe from their greasy breakfast food lure because I am never that hungry during breakfast hours. But now McDonalds serves breakfast all day <sigh>. So that was the impetus of me finding a low carb version of my beloved sausage & egg mcmuffin. It can’t be that hard … just an egg, sausage, cheese and an english muffin. So I really only had to find a good low carb muffin recipe.
Luckily I hang out at a great blog Traveling Low Carb. Lynn Terry is very helpful to those doing a low carb diet and she has many tips and food logs to help you out. I also belong to her Facebook group 90 Day Low Carb Challenge. These people will truly inspire you if you see how much weight they lose. Anyway, I got the muffin recipe from Lynn Terry. I think it was perfect to make my favorite sausage egg breakfast sandwich.
The recipe is fairly simple. I only changed it a little using different cheese. You can find Lynn Terry’s recipe here. I bought the already formed sausage patties from Aldi and made the eggs using mason jar lids in my skillet. They came out mostly round but I really need to buy some of those egg rings. I used to have them but never used them so I threw them away<sigh>. I also just use 1 muffin per sandwich. Doesn’t make it very easy to eat with your hands but I felt that was all I need to get my sandwich to taste the way I like it. So here is my carbs counts for this tasty breakfast sandwich. I hope you like them as much as I do and hopefully it will keep me away from McDonald’s all day breakfasts.
1 muffin = 119 cals / 8.3g fat / 3.5g carbs / 0.4g fiber / 8.6g protein = 3.1g net carbs
Egg & Sausage Sandwich (2muffins) = 334 cals / 23.2g fat / 7g carbs / 0.8g fiber / 26.4g protein = 6.2g net carbs
Sausage & Egg Muffin (low carb, grain free)
- 1/2 cup cheddar cheese shredded
- 1/2 cup grated parmesan cheese
- 2 eggs
- 1 cup almond meal
- 2 Tablespoons melted butter
- 5 small sausage patties
- 5 fried eggs
Preheat oven to 350 degrees.
Mix all ingredients and chill for 20 minutes.
Line a cookie sheet with parchment paper.
Divide dough and make muffins about the size of the sausage patties.
Bake for 10.
Assemble your sandwiches with two muffins, 1 sausage and 1 fried egg.
Eat immediately or store in the refrigerator.
Recipe yields 10 muffins and if you use 2 muffins per sandwich, 5 sandwiches. I think 1 muffin is enough for my tastes so you can get more sandwiches out of this recipe if you feel the same.
Adapted from Traveling Low Carb.com's recipe.