Breakfast Sausage Cauliflower Muffins
Print recipeIngredients
- 1 Large whole eggs
- 1 tablespoon garlic powder
- 3 tablespoons butter or coconut oil (melted)
- 2 tablespoons minced onion
- 1 tablespoon finely chopped rosemary
- 1/4 teaspoon pepper
- 3/4 cups milk of choice
- 3 tablespoons coconut flour
- 2 tablespoons psyllium husk
- 1 1/2 teaspoon baking powder
- 1 1/2 cup riced cauliflower
- 1/2lb cooked & cooled ground sausage
Optional
- 1/2 cup grated cheddar cheese
Directions
| Step 1 | |
| Preheat a cast iron skillet or pan and coat with non stick spray or butter. Cook sausage thoroughly. Remove from heat and let cool. | |
| Step 2 | |
| Preheat oven to 375 degrees and coat with non stick spray. Add 1 tsp of butter or coconut oil to the bottom of each 'cupcake' space. | |
| Step 3 | |
| In a large bowl or stand mixer add egg, butter, and milk. Whip until frothy. Add remaining ingredients (cauliflower, cooked sausage, coconut flour, psyllium husk, and spices). Mix well until all ingredients are evenly incorporated. Stir in optional cheese if desired. | |
| Step 4 | |
| Remove heated pan from oven and portion/scoop batter on top of melted butter. Cook for 30-35 minutes until top and edges are golden brown. | |