These sausage cheddar breakfast muffins are perfect for grabbing a quick breakfast to go.
Let’s talk about fat.
Imagine that in my Salt n Pepa circa 1990 voice. No sex though, just fat.
I get super irritated when I see people buying low-fat everything. Like S-U-P-E-R irritated. Sometimes it gets to the point in the grocery story where I want to ask them why they think that’s healthier for them and literally have to bite my tongue in an effort to remain silent.
Two weeks ago I started tracking my calories again and eating high fat, moderate protein and low carb. I’ve done this before and I know it works well for me when I want to drop a few pounds that have crept up. When I say high fat, I’m talking 70% of my macros were fats. F-A-T. Whole milk, whole milk ricotta, cream cheese, olive oil, coconut oil, coconut butter, bacon grease, cheese, sausage…just a few of the things I’ve been piling on my plate lately to get my fat ratio where I want it for the day.
And guess what?
I’ve lost 6 pounds.
So please low-fat fiends, put that crap back on the shelf and grab the real stuff. Stop fearing fat!
Breakfast is always the hardest meal for me when I’m trying to keep things in line in the carb department. It’s also my favorite meal of the day, but there’s only so many mornings of eggs + bacon or paleo pancakes/waffles I can eat without wanting some variety.
These sausage cheddar breakfast muffins are the perfect solution to breakfast boredom and high (good) fat/low carb needs.
They’re packed with Jones pork sausage, which I love having on hand for a quick and easy addition to meals, cheddar cheese and made with almond and cashew meal. Lots of good fats, a decent amount of protein, great for taking breakfast to go or adding to your morning plate with some fruit.
Sausage Cheddar Breakfast Muffins
- 6 ounces Jones all natural pork sausage
- 4 eggs
- 1/4 cup milk
- 3 tablespoons maple syrup
- 1 cup almond meal
- 2 tablespoons ground flaxseed
- 1/2 cup cashew meal
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup grated cheddar cheese
- 2 green onions, chopped
- Preheat oven to 350 degrees and grease a muffin tin with baking spray.
- Heat a large skillet over medium-high and cook sausage, breaking up into small pieces. Set aside.
- Whisk together the eggs, milk and maple syrup in a large bowl.
- Combine the almond meal, cashew meal, baking powder, flaxseed, salt and pepper in a small bowl.
- Add the dry ingredients to the large bowl and stir to combine.
- Fold in the sausage, cheddar and onions.
- Pour the batter into the muffin tins, filling about 3/4 of each tin.
- Bake for 20-22 minutes until edges start to turn golden brown.
- Remove from oven, let cool a few minutes before transferring the muffins to a cooling rack.
Nutrition information is automatically calculated, so should only be used as an approximation.
*These sausage cheddar breakfast muffins are sponsored by Jones Dairy Farm. All content is my own.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.