Happy new year! I hope you all had a wonderful holiday season and are staying warm this winter. Last week a very exciting thing happened for Butter Is Not a Carb! Glamour Magazine published a recipe round-up of 12 low carb recipes and featured FOUR from my blog! I am so amazed they found my little piece of the internet, and so proud of how far this blog has come since I started it. I took some much-needed time off but today I’m back with a simple, delicious breakfast (or anytime snack, really) muffin that will please anyone. This is, basically, a combination of the foods I like the most, and what better way to eat them than in muffin form!
Next I sliced the chicken sausage into thin rounds. You could use any flavor of chicken sausage (so long as it is low carb) or use pork or breakfast sausage for a higher fat content. I love the Thin N Trim brand – all of the varieties are delicious and have great keto macros!
In a large pan I melted butter over medium heat and browned the chicken sausage. Although it’s already fully cooked, I prefer a caramelized surface on every piece. When they were about finished, I added the spinach (along with salt and pepper) and let that reduce.
I sprayed a muffin tin with non-stick spray, spooned the sausage mixture on the bottom, added some pieces of the peppadew goat cheese, and then poured the egg mixture evenly on top. Peppadew is a sweet pepper and the taste kind of reminded me of pimento cheese – absolutely delicious! I baked them for 25 minutes until the eggs were set and then let them rest 10 minutes before carefully removing them from the tin. These are extremely flavorful and the perfect combination of savory and sweet. I love the richness of the goat cheese paired with the bright green spinach. I could eat egg muffins any time of day, and love how versatile they are depending on what ingredients you have at home.