These classic sausage and egg muffins can be made in bulk and are super affordable. To change things up, try replacing the sausage with chicken, bacon, fish or prawns and add whatever low-carb vegetables you feel like.
Ingredients
- 2 tablespoons coconut oil or good-quality animal fat, plus extra for greasing
- ½ onion, finely chopped
- 2 garlic cloves, finely chopped
- 8 eggs
- 50 g baby spinach leaves, chopped
- 4 sausages (about 30g), cut into bite-sized pieces
- sea salt and freshly ground
- black pepper
- Tomato ketchup
Method
- Preheat the oven to 180°C (160°C fan-forced). Grease a 12-hole standard muffin tray. Heat the coconut oil or fat in a frying pan over medium heat.
- Add the onion and sauté for about 5 minutes or until softened. Add the garlic and cook for a further minute. Remove from the heat and allow to cool.
- Crack the eggs into a large bowl and whisk until smooth. Add the onion, garlic, spinach and sausage and mix until well combined. Season with salt and pepper.
- Spoon the egg mixture evenly into the prepared tray until level with the rim. Bake for 15-20 minutes until the muffins have risen and a skewer inserted in the centre of one comes out clean.
- Allow to cool in the tray for 2 minutes before turning out onto a wire rack to cool completely.
- Serve with tomato ketchup. The muffins can be stored in an airtight container in the fridge for up to 5 days.
