Medically reviewed by
Dr. Rosmy Barrios, MD
Dr. Rosmy Barrios, MD
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
Updated
2019-07-09T22:27:53-04:00Sheree|
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Dr. Rosmy Barrios, MD
This article has been medically reviewed by Dr. Rosmy Barrios, MD.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
- Author
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Sheree
Sheree McDonald is an expert in the keto diet industry and a low carb foodie. Sheree loves writing content that educates and inspires people to live their most informed keto lifestyle. She lives with her family in the Western US where she spends her time exploring the outdoors, trying new recipes, and raising backyard chickens.
Latest posts by Sheree (see all)
- Keto Lemon and Toasted Coconut Squares Recipe - June 13, 2019
- - June 10, 2019
- Copycat Sausage Egg Muffin Recipe - June 6, 2019
Copycat Sausage Egg Muffin Recipe
Votes: 1 Rate this recipe! | Print Recipe |
Macros per serving:
• 540 Calories
• 42g of Fat
• 27g of Protein
• 3.5g of Net Carbs
- CourseBreakfast
- CuisineAmerican
- KeywordHealthy, Keto, Low-carb
| Serves |
| 1 |
| Prep Time |
| 5 minutes |
| Cook Time |
| 5 minutes |
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|
|
| Copycat Sausage Egg Muffin Recipe
Macros per serving:
|
| Servings: |
Ingredients
- 1 tablespoon heavy cream
- 1/2 tablespoon butter (melted)
- 1 large egg (whisked)
- 2 tablespoons ground flaxseed
- 2 teaspoons coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon apple cider vinegar
- 2 ounces ground pork sausage
- 1 large egg
Instructions
Whisk together the heavy cream, butter, and egg in a greased 16-ounce ramekin.
Add the coconut flour and ground flaxseed then whisk in the baking soda and cider vinegar.
Microwave on high heat for 1 ½ minutes until firm then turn out onto a plate.
Slice the bun in half and toast it in the toaster.
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.
Place a round cookie cutter in another skillet and grease the inside with cooking spray.
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.
Sandwich the sausage patty and cooked egg between the toasted bread slices and serve.
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