Low-Carb McGriddle-Style Keto Breakfast Muffins

• 1 lb ground sausage
• 56 grams coconut flour (1/2 cup)
• 10 grams baking powder (2 tsp)
• 1/4 tsp salt
• 13 grams granulated sweetener of choice (1 TBS) I use Lakanto’s granulated monkfruit sweetener
• 4 large room temperature eggs
• 30 ml melted and cooled coconut oil or oil of choice (2 TBS)
• 120 grams room temperature plain yogurt (1/2 cup)
• 121 ml coconut milk or milk of choice (1/2 cup)
• 1 1/2 tsp maple or vanilla extract

Egg Patties

• 12 large eggs
• 6 tsp keto maple syrup, divided
• 24 TBS shredded Colby cheese or cheese of choice, divided
• additional maple syrup for serving, optional

• Preheat your oven to 400°F (200°C). Lightly grease twelve silicone muffin molds or use nonstick spray. In a skillet, cook the ground sausage over medium heat until no longer pink, seasoning as desired; drain any excess grease and set the sausage aside to cool while you prepare the dry ingredients. In a large bowl, sift or whisk together the coconut flour, baking powder, salt, and granulated sweetener until uniform and lump-free.
• In a separate bowl, whisk the four room-temperature eggs until smooth. Stir in the melted and cooled coconut oil, plain yogurt, coconut milk (or milk of choice), and the maple or vanilla extract. Pour the wet mixture into the dry ingredients and whisk until a smooth batter forms. Be sure to scrape the sides and bottom of the bowl so the batter is fully combined.
• Gently fold the cooled cooked sausage into the batter so it is evenly distributed. Spoon about 1/4 cup of batter into each prepared muffin cup. Use the back of a spoon to level each portion so the muffins bake evenly. Place the tray in the preheated oven and bake at 400°F for 20 to 25 minutes, or until the tops are golden and a toothpick or cake tester inserted in the center comes out clean. Remove from the oven and let the muffins cool slightly in the molds while you prepare the egg patties.

Egg Patties

• Reduce oven heat to 350°F (175°C). Lightly grease up to twelve silicone muffin-top or small round molds. Crack one egg into a small bowl, whisk thoroughly until the yolk and white are fully blended, then pour the beaten egg into a prepared mold. Repeat until you have filled the desired number of molds.
• Bake the eggs at 350°F for 8 to 10 minutes, or until the eggs are fully set and firm to the touch. Allow the egg patties to cool in the molds for 3 to 5 minutes so they hold their shape and are safe to handle.

Assemble

• Carefully remove the baked muffins from their molds and place them on a lined baking sheet. Lightly brush or spoon about 1/2 teaspoon of keto maple syrup over the top of each muffin, then sprinkle 1 tablespoon of shredded Colby or other shredded cheese over the syrup. Place one egg patty on each muffin, then add a small sprinkle of additional shredded cheese on top of the egg.
• Return the assembled muffins to the oven at 350°F for 3 to 5 minutes, just until the cheese melts. Remove from the oven, transfer each muffin to a serving plate, and if desired drizzle a little warm keto maple syrup over the top before serving. Serve immediately for the best texture and flavor.

Make-Ahead & Storage

• These muffins store well in an airtight container in the refrigerator for up to 4 days. Reheat in a microwave for 30–60 seconds or in a preheated oven until warmed through. For longer storage, freeze assembled or unassembled muffins in a freezer-safe container for up to 1 month; thaw overnight in the refrigerator before reheating.
• Variations: swap the coconut milk for another milk of choice, use different low-carb sweeteners or cheeses, or replace sausage with bacon or cooked ham if preferred. Adjust seasonings to taste.