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.
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.
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.
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.
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
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Inspired by Sugar Free Mom
Sausage Bagel Muffins
- 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
- 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.