Make-Ahead Egg and Sausage Cups
Bake a tray on Sunday and breakfast is handled for most of the week. Two net carbs each and easy to reheat.
Ingredients
- 10 large eggs
- 1/2 lb cooked breakfast sausage, crumbled
- 1 cup chopped spinach
- 1/2 cup shredded cheddar
- 2 tbsp heavy cream (optional, for a softer set)
- Salt and black pepper to taste
Instructions
- 1
Heat the oven to 375°F and grease a 12-cup muffin tin well.
- 2
Whisk the eggs with the cream, salt and pepper.
- 3
Divide the sausage, spinach and cheese between the cups.
- 4
Pour the egg mixture over the top, filling each cup about three-quarters full.
- 5
Bake 18–20 minutes, until puffed and just set in the center.
- 6
Cool completely, then refrigerate up to 4 days or freeze up to 2 months.
Tips and substitutions
- Silicone muffin liners save a lot of scrubbing.
- Swap the sausage for diced ham, bacon or sautéed mushrooms.
- Reheat 30–45 seconds in the microwave, or 8 minutes in a 325°F oven.
Feeding the whole family
Kids usually prefer them plain — make half with just cheese and no spinach.
Related reading
Keep building your keto kitchen with a few favorite guides:
- 5 Easy Keto Dinner Recipes — more weeknight wins like this one.
- Foods Not to Eat on Keto — a quick check on what to skip.
- Keto After 40 Starter Kit — a free 7-day meal plan and grocery list.
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The Free Keto After 40 Starter Kit
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