“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!
- 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
- 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!