Low Carb / Gluten Free/ Keto Breakfast Sausage Muffins (0.6 net carbs)

As I’m writing this I’m also eating one of these delicious biscuits for breakfast and having my second cup of coffee.

I was in some type of funk yesterday and really didn’t feel like going to the grocery store at 5:00 pm to get dinner ingredients. If you saw my post yesterday then you know David was supposed to bring home chicken for me to work on MY fried chicken recipe but his showing ran later than expected so he just stayed at our lake house. It’s in between Dallas and Wichita Falls which was where his showing was. I already had the ingredients for these breakfast sausage biscuits so we had breakfast for dinner last night! Do you ever do this in your house? I remember my mom would do it every now and then and I always thought it was so fun.

Anyway, I have a hard time getting Kricket to eat eggs on their own. If it’s on a sandwich or mixed with something she’s fine. Lately she’s been having scrambled eggs with a chopped up tomato mixed in. She LOVES tomatoes. Essentially it’s like a deconstructed omlet. Anyhow, she loved these biscuits but she also LOVES breakfast sausage which these are full of. These were very easy to make and the recipe makes 10 biscuits. I put them on a plate, covered them with foil and stuck them in the fridge to reheat for breakfast today. I should’ve used my Pyrex with the lid but I got done taking pictures of them last night and was just done! My sinuses were killing me yesterday David said it’s the dust from Africa??????? WHAT?????? I don’t even know where he got that one! (I just googled it apparently here’s the story: The Long, Strange Trip That Brings Saharan Dust To Texas)

So this morning when I reheated the biscuit I preheated the oven to 350 degrees and put one biscuit on a baking sheet. The muffin is still in the silicone liner. I left it in the oven for five minutes. The middle was still cold so I’d probably go 7-10 minutes but be careful not to reheat it too long or the eggs will get rubbery. I don’t have an air fryer at this house or that’s how I probably would’ve reheated it. You guys know how much I love reheating things in the air fryer. Turn it on air fry for five minutes and it works like magic. That’s how I reheat the salmon croquettes from being frozen five minutes and they’re perfect! You can also reheat them in the microwave, just do it in short time intervals so that the eggs again don’t get rubbery.


UPDATE:

Kricket had these for breakfast and I put them in the oven for ten minutes. They were perfect!


I’m REALLY weird about microwaves. I ALWAYS have been since I was little, this is my weird thing, everyone has something, right? I think microwaves make food taste funny like some stuff rubbery! Some foods I’m fine with in the microwave but overall I think they change the texture of food. I’d rather heat my food in the oven or the air fryer. My mom was real big on heating up hot dogs in the microwave because I didn’t like the grill marks on them. Microwave hot dogs are the WORST at being rubbery. She finally started boiling them for me but long story short that’s where my hatred for the microwave originated. I’ve matured and I’m now fine with hot dogs on the grill if you were wondering! LOL

Back to these sausage breakfast biscuits. This is a great make ahead meal especially during the school year. Serve this with some yogurt and granola or fruit and yum such a hearty and easy breakfast before school and seriously not too much work for early in the morning. This recipe can be found in Southern Keto (page 66) these have 0.6 net carbs and are VERY filling! If you’re looking for a gluten free / low carb / keto granola I like the Grain-Free Granola on page 60 of Southern Keto it has 1.6 net carbs. I’ll do a post on this next week because I did make a few changes to this recipe. For example I used almonds instead of pecans. I specifically used Swerve (yes, i do think the brand makes a difference). I used six drops of liquid Stevia.

Here are the changes that I made to the Sausage Breakfast Muffins:

  • I used two teaspoons of dried Oregano
  • I used the entire 8oz bag of shredded Sharp Cheddar Cheese (remember always read the nutrition label and get the one that has the fewest carbs)
  • The recipe says to cook them for 15-20 minutes. Every oven is different but I cooked mine for twent-five minutes. When I pulled them out at fifteen they were still runny. I put them in for another five and they were jiggly. Twenty-five minutes was perfect in my oven. FYI, they were INCREDIBLY hot!
  • I also cooked mine in silicone muffin cups. They did run over so i’d still spray the muffin pan with a non-stick spray.

Here are a few tools that you’ll need:

August Book Club Pick Update!

Summer is starting to come to an end so I’ll be announcing our August book club pick next week! Make sure you’re following me on social media (Instagram, TikTok and Facebook) as well as signed up on my email list! You never know where I’ll announce it first. šŸ˜‰

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