“The perfect all-in-one breakfast.”
These nourishing Sausage Muffins are low oxalate and gluten-free, a lifestyle that allows January Featured Chef, Melinda Keen, to live pain-free and full of energy. With eggs, butter, raw cheese, and delicious sausage, these muffins will satisfy and fuel the whole family!
Sausage Muffins
Recipe & Photos by Melinda Keen | @melindakeen | MelindaKeen.com
USWM Shopping List: Sausage, Raw Cheddar Cheese, Butter
Ingredients:
- 6 eggs, beaten
- 1/2 cup melted butter
- 1/4 cup milk
- 1/2 cup coconut flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 8-ounce cooked crumbled sausage
- 1/2 cup shredded cheddar
Instructions:
- Combine eggs, melted butter, milk, coconut flour, salt, and baking soda. Mix with an electric mixer on low.
- Stir in the sausage and cheese.
- Fill lightly oiled muffin tin cups and bake for 30 minutes. Makes 12.
NOTE: You can store any leftover breakfast muffins in an airtight container in the fridge for about a week.
Browse nourishing organ meat recipes on the Discover Blog, along with expert advice, kitchen tips, and more!
Melinda Keen
Melinda Keen is an author, educator, and nutritional consultant specializing in developing low-oxalate healthy recipes. Having battled and overcome debilitating health issues through diet, Melinda is passionate about helping others heal by promoting oxalate awareness and sharing nutritious recipes. Her published works include “Low Oxalate Fresh and Fast Cookbook” (2015), “Real Food Real Results” (2016), “Living Low Oxalate” (2018), and “Tame the Flame Cookbook” (2019).
