Low Carb Sausage Muffin Brunch Recipe

Breakfast
Gluten Free
Lunch
Main Dishes
Quick Easy
4.9/5
(1479 reviews)
Low Carb Sausage Muffin Brunch
Zylo Recipes

Description

Imagine sinking your teeth into a warm, satisfying breakfast sandwich, a comforting embrace of flavors and textures that awakens the senses. This isn't just any sandwich; it's a hearty creation designed to quell those morning cravings and provide sustained energy. Forget the fast-food version – this homemade delight elevates the experience to a whole new level.

The foundation is a light and airy muffin, its delicate texture providing the perfect contrast to the savory elements that follow. This isn't your typical dense bread; it's a tender base, strong enough to cradle the substantial sausage patty that awaits. The star of the show is undoubtedly the sausage patty, crafted from seasoned ground meat.

Each bite bursts with savory spices, creating a symphony of flavors that dance across your palate. Picture the aroma filling your kitchen as the patty sizzles to golden-brown perfection, its juices caramelizing to create a rich, irresistible crust. Melted cheese drapes luxuriously over the patty, its creamy texture melding seamlessly with the savory sausage.

As the cheese melts, it creates little pockets of gooey goodness, adding another layer of indulgence to this already decadent creation. A generous dollop of homemade breakfast sauce adds a tangy zest, awakening your taste buds and complementing the richness of the sausage and cheese. This isn't just a condiment; it's a carefully crafted blend of flavors that ties all the elements together in perfect harmony.

The final touch is a perfectly cooked egg patty, its yolk offering a creamy, velvety counterpoint to the other textures. Cooked to just the right consistency, it adds a layer of richness and protein that elevates this sandwich from a simple breakfast to a complete and satisfying meal. Alongside the sandwich, golden-brown hashbrowns offer a delightful crispy crunch.

Each bite provides a textural contrast to the soft sandwich, adding another dimension to the overall experience. Whether enjoyed with a dab of ketchup or savored on their own, these crispy potato morsels are the perfect accompaniment to this indulgent breakfast creation. For a delightful variation, consider using ground pork seasoned with a personalized blend of spices.

Experiment with different combinations of salt, pepper, paprika, and garlic to create a flavor profile that perfectly suits your taste. If using fresh cauliflower for the hashbrowns, keep in mind that the texture will be slightly firmer than those made with the frozen variety. Regardless of your choice, these homemade hashbrowns are a testament to the simple pleasures of cooking from scratch.

Preparation Time

Prep Time
20 min
Cook Time
15 min
Total Time
35 min

Nutrition Information

Per 1 serving serving
C
Calories
500 Kcal

C
Carbs
8 g
Fi
Fiber
4 g
Sugar
3 g

P
Protein
30 g

C
Fats
40 g
Saturated Fats 15 g
Unsaturated Fats 20 g

Cholestrol 200 mg
Sodium 700 mg
Potassium 250 mg
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Ingredients

    1.
    Butter, unsalted
    Butter, unsalted
    0.5 tsp
    2.
    Raw egg
    Raw egg
    1 large
    3.
    Cream Heavy Whipping
    Cream Heavy Whipping
    1 tbsp
    4.
    Almond flour
    Almond flour
    2 tbsp
    5.
    Salt
    Salt
    0.13 tsp
    6.
    Baking powder
    Baking powder
    0.5 tsp
    7.
    Erythritol Granulated
    Erythritol Granulated
    0.25 tsp
    8.
    Butter, unsalted
    Butter, unsalted
    0.5 tsp
    9.
    Ground Italian Sausage
    Ground Italian Sausage
    3 oz
    10.
    Olive Oil
    Olive Oil
    0.5 tsp
    11.
    Cheddar cheese
    Cheddar cheese
    1 slice (from pre-sliced package) - each 3/4 ounce
    12.
    Raw egg
    Raw egg
    1 large
    13.
    Cream Heavy Whipping
    Cream Heavy Whipping
    1 tbsp
    14.
    Salt
    Salt
    0.13 tsp
    15.
    Mayonnaise
    Mayonnaise
    0.5 tsp
    16.
    Dijon mustard
    Dijon mustard
    0.5 tsp
    17.
    Frozen Riced Cauliflower
    Frozen Riced Cauliflower
    3 oz
    18.
    Raw egg, yolk
    Raw egg, yolk
    1 large
    19.
    Mayonnaise
    Mayonnaise
    0.5 tsp
    20.
    Salt
    Salt
    0.13 tsp
    21.
    Black pepper
    Black pepper
    0.13 tsp
    22.
    Nutritional Yeast
    Nutritional Yeast
    0.25 tsp
    23.
    Avocado oil
    Avocado oil
    1 tsp

Instructions

    1.
    Make the Keto English muffin by preparing a ceramic or heat-safe ramekin with butter. Rub the first amount of butter all over inside the ramekin until a thin layer of soft butter is coating the ceramic. Keep the buttered ramekin in your refrigerator while you prepare the other ingredients. If you don own a ramekin, you may also use a heat-safe coffee mug.
    2.
    Whisk together the egg, heavy cream, almond flour, salt, baking powder, and erythritol in a mixing bowl. Melt the second amount of butter, and whisk it into the mixture. Pour the batter into the buttered ramekin, and microwave the batter for 90 seconds. When the English muffin is cooked, let it cool for 1-2 minutes before flipping it out onto a clean surface to cool. The English muffin will appear very spongey at first, but it will become firmer as it cools.
    3.
    To make the sausage patty for the sandwich, press ground Italian sausage together into a patty. Use the base of your ramekin as a reference for what size you should make the patty. Make the sausage patty just a little wider to make up for shrinkage during cooking. Heat the olive oil in a small pan over medium-high heat, and cook the Italian sausage patty on one side for about 4 minutes. When you flip the patty over, lay a slice of cheddar cheese on top to melt. Finish cooking the sausage patty for another 4-5 minutes, and set it aside to rest temporarily.
    4.
    Grab the ramekin you used to make the English muffin, and wipe out any crumbs. Give the ramekin a light coating of pan spray. In a clean bowl, whisk the second egg, heavy cream, and salt. Pour the mixture into the ramekin, and cook your egg patty for 40-45 seconds. After letting the egg cool for about 1 minute, flip it out just like you did the English muffin.
    5.
    To assemble the sandwich, slice the English muffin in half. Mix together mayonnaise and dijon mustard, and spread it across the bottom half of the English Muffin. Transfer the sausage patty with cheese on top of the sauce. Transfer the egg patty on top of the sausage patty, and place the other English muffin half on top. If necessary, you can keep the sausage muffin sandwich together with a toothpick.
    6.
    Mix thawed cauliflower rice from frozen with egg yolk, mayonnaise, salt, pepper, and nutritional yeast to make the hashbrown mixture. Heat the avocado oil in a cast-iron or non-stick skillet on medium-high heat. When the oil is hot, pour 2-tablespoon portions of hashbrown mixture into the skillet to make approximately 4 hashbrowns per serving. Cook the hashbrowns for 2-3 minutes per side, not flipping them over until they naturally release from the skillet. Serve hot with your sausage muffin sandwich.