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    Home » Recipes » Breakfast & Brunch » Muffins » Sausage Bagel Muffins

    Sausage Bagel Muffins

    Published: May 2, 2016 · Modified: Sep 30, 2020 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    5 from 1 vote

    Disclaimer: This post may contain affiliate links.

    Sausage Bagel Muffins in a basket.

    Sausage Bagel Muffins are a wonderful low-carb breakfast. Easy for an on-the-go breakfast and keto diet friendly with plenty of protein to keep you going all morning.

    A sliced Sausage Bagel Muffin with butter

    I love Prosciutto Cups for breakfast, but some days I need breakfast that I can grab on the way out the door that still has lots of protein and not too many carbs.  I found a low-carb recipe and was inspired to make Sausage Bagel Muffins.  I love bagels but they they are high in calories and carbs and while filling make me feel blah an hour later. I need a breakfast that will stay with me until noon. These low-carb bagels made with almond flour are just what I was craving. I’ve made lots of things with almond flour that are popular on the blog like Cheesy Muffins, but these bagel muffins have  flax seed  which give them a heartier feel. Adding Italian sausage or breakfast sausage boosts the protein.  If you are counting your carbs you will be thrilled to have this low-carb, keto friendly breakfast that is easy to make in advance.  While I don’t follow a keto diet, if you are looking for more information about it, here is a very helpful website on the ketogenic diet.

    A cooling rack with a Sausage Bagel Muffin

    How do you make a low-carb, keto friendly sausage bagel muffin

    First of all, these aren’t really bagels, just bagel shaped so you are actually just making muffins which take just a couple of steps.

    • Beat eggs and sour cream until well combined
    • Next whisk together the dry ingredients and add to the eggs until just combined
    • Fold in the cheese and sausage
    • Pour into a donut pan or muffin pan and bake
    • Eat right away or freeze for later

    I’ve tried making these in a regular muffin pan, a muffin top pan and a donut pan. If you want a bagel type shape, then the donut pan is your best bet. All three types of pan will make delicious cheesy low-carb muffins. The recipe will make 12 good size bagel muffins.

    A basket of Sausage Bagel Muffins

    Now for the taste, I was afraid they would be dry and taste like cardboard, but was pleasantly surprised at my first foray into the low carb baking arena.  These were delicious.  They are a wonderful savory breakfast muffin that you can eat on the go without a fork.  Lots of protein and only 6 carbs.  I admit to microwaving them for a few seconds when I’m in a hurry, but with all bread, you are better off warming these in the toaster oven. I use either Italian sausage or Neese’s sausage which is a local brand of sausage you can only get in North Carolina and those states close to our borders. I freeze these in individual baggies so I can thaw one the night before and be ready to run out the door in the morning.

    A sliced Sausage Bagel Muffin with butter

    If you are looking for recipes that use ALMOND FLOUR, check these out:

    • Sausage Balls made with almond flour are great for breakfast or game day
    • Foccacia Bread made with whipped egg whites

    Need some inspiration for LOW-CARB dinners, here are some of my favorites:

    • Savory Pineapple Burgers for an easy weeknight dinner
    • Queso Chicken is a favorite on the blog with only 5 ingredients
    • Creamy Chicken and Mushrooms is full of flavor
    • For something fancier try a Pork Loin with a delicious rosemary fig butter
     

    I might receive income from links that you click on.  Please know that I only provide links to things that I use on a regular basis and think you might find helpful.

    Inspired by Sugar Free Mom

    A basket of Sausage Bagel Muffins

    Sausage Bagel Muffins

    Author: Barbara Curry
    Sausage Bagel Muffins are a wonderful low-carb breakfast. Easy for an on-the-go breakfast and keto diet friendly with plenty of protein to keep you going all morning.
    5 from 1 vote
    Print Pin
    PREP: 20 minutes
    COOK: 20 minutes
    Servings: 12

    Ingredients
     

    • 12 eggs
    • ⅓ cup sour cream
    • ¼ cup Ground flaxseed meal
    • ⅓ cup Coconut flour
    • 1 cup Almond meal flour
    • ½ teaspoon salt
    • 1 teaspoon baking powder
    • 1 ½ cup cheddar cheese grated
    • 1 teaspoon italian seasoning
    • 1 teaspoon garlic powder
    • 8 ounces sausage cooked and crumbled
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    Instructions
     

    • Preheat oven to 350º. Spray baking pans with cooking spray. Use either donut pan, muffin top pan or muffin tin. It will make 12.
    • With an electric mixer, beat eggs and sour cream until combined. In a separate bowl, whisk together flaxseed, coconut flour, almond flour, salt and baking powder. Gradually add to egg mixture stirring just until combined.
    • Reserve about ½ cup of cheese and set aside. In a small bowl, combine remaining cheese, sausage, Italian seasoning and garlic powder and mix. Fold into egg mixture.
    • Scoop about ¼ cup into prepared pan.
    • Bake for 15 minutes, until set, remove from oven, sprinkle with remaining cheese and cook an additional 5 minutes.
    • Cool slightly on wire rack. To remove from the donut pan, twist in a circular motion.

    Nutrition

    Calories: 276kcal | Carbohydrates: 6g | Protein: 15g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 195mg | Sodium: 381mg | Potassium: 194mg | Fiber: 3g | Sugar: 1g | Vitamin A: 433IU | Vitamin C: 1mg | Calcium: 180mg | Iron: 2mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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