Spicy Sausage Egg Muffins

The Keto diet/lifestyle that I have been following for almost three years now, has been the best thing I have ever done for myself. With this diet, I eat a lot of eggs. So, as you can imagine, I am always looking for different ways to make and enjoy eggs. Especially since anytime I eat eggs, it keeps me full and content for hours! The one thing you want, when starting a new diet/lifestyle plan, is to be full and content! These spicy sausage egg muffins are the perfect thing to make at the start of your week to make your mornings easy.

*This post may contain affiliate links*

spicy sausage egg muffins

Spicy Sausage Egg Muffins

The perfect Keto, low carb and gluten free recipe to help you get your day started!

Course Breakfast, Snack
Cuisine American
Keyword eggs, gluten free, keto, low carb
Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings 12 servings

Ingredients

  • 1 lb Spicy Ground Sausage
  • 6 Eggs beaten
  • 1 cup Egg Whites beaten
  • 1 TBSP Minced Onion
  • 5 slices Bell Pepper
  • 1 Cup Colby Jack Shredded Cheese

Instructions

  1. Put your sausage in a frying pan and cook completely. Set aside.

  2. Put your 6 eggs in a pourable measuring cup like this one. Measure out your 1 cup of egg whites. Beat each separately and then mix together (trust me on this step. It makes things easier)!

  3. If you are using a metal muffin tin, lightly spray each muffin well (I like my Misto for this job). However, I have found that these silicone muffin molds work really well and nothing ever sticks!

  4. Divide your cooked sausage between each of the muffin wells. Next divide the minced onion, bell pepper and cheese.

  5. Pour the egg mixture over each muffin well. Pour slowly.

  6. Place in the oven and back for 25-27 minutes. Mine took 27 minutes.

These egg muffins are delicious! Be sure to eat them warm. However, like I mentioned earlier, these are super easy to make at the beginning of the week for quick and easy breakfast ideas! Be sure to let the spicy egg muffins completely cool before storing them in the refrigerator. Simply pull one out in the morning and reheat in the microwave. I heat mine in 25 second intervals.

Spicy Sausage Egg Muffins Macros

If you are following the Keto diet, you are probably wondering what the macros are. As always, I recommend you put the exact ingredients you purchase to get the most accurate macros. Also, look at all the options for sausage. The sausage I purchased had zero carbs. While most had zero carbs. Some did contain a few carbs.

The macros, according to the ingredients I purchased are:

  • 196 calories
  • 15.1g Fat
  • 10.9g Protein
  • 1.3g Carbs

spicy sausage egg muffins
The nice thing about these spicy sausage egg muffins, is that you can change up your ingredients (which will also change your macros). Next time I plan on making spinach and cheese egg muffins or even chorizo and cheddar (not sure what cheese goes with chorizo!) egg muffins!


Gluten Free Chewy Sugar Cookies

My absolute favorite cookie in the world is a sugar cookie. While I will eat the thin and sort of crispy sugar cookies, the ones that really get me excited are the chewy sugar cookies. You know the kind I’m talking about. The ones with the center that is just barely done. Before I started the Keto diet, I am embarrassed to say how many sugar cookies I was able to eat in one sitting. I . wouldn’t call myself a master baker, but I am able to follow a recipe. The one thing I was never able to make very well were sugar cookies. They always looked deflated and they were most definitely NOT chewy! Until now.

*This post may contain affiliate links*

chewy sugar cookies

Buying pre-made sugar cookie dough was what I’ve always done. I even went as far as to buy sugar cookie dough that was already cut into shapes for Christmas. Not even lying. That solved several issues for me. My inability to make good, chewy sugar cookies, and not having to deal with flour all over my kitchen with my kids cutting out cookies. I am not that kind of mom and that’s OK! Once I learned that I needed to eat gluten free, I pretty much figured my chewy sugar cookie days were over. NOPE!

Gluten Free Chewy Sugar Cookies

Ingredients

  • 3/4 cup Salted Butter, softened 
  • 1 1/2 cups Sugar
  • 2 Large Eggs
  • 1 1/2 tsp Vanilla
  • 2 1/2 cups Gluten Free Flour (I prefer this brandchewy sugar cookies)
  • 3/4 tsp Baking Powder
  • 1/4 heaping tsp Salt

Directions

For the directions on how to bake these chewy sugar cookies to perfection, be sure to check Iowa Girl Eats. I followed her directions to a T and my cookies were perfect! Even non-gluten free people loved them!

AmazonBasics 3-Piece Nonstick Baking Sheet SetAmazonBasics 3-Piece Nonstick Baking Sheet SetReynolds Kitchens Cookie Baking Sheets Parchment Paper (Non-Stick, 22 Sheets)Reynolds Kitchens Cookie Baking Sheets Parchment Paper (Non-Stick, 22 Sheets)AmazonBasics Silicone Baking Mat - 2 PackAmazonBasics Silicone Baking Mat – 2 Pack

One thing I learned, when I was making these sugar cookies, was that not all baking powders were gluten free. I quickly dumped what I had and purchased the Clabber Girl brand. It says right on the container that it is gluten free. Better safe than sorry. Also, I baked cookies for the first time with parchment paper on the baking sheet and it made a HUGE difference in getting those chewy sugar cookies! I will definitely be doing that again the next time I make these cookies! One thing I will be doing the next time I bake these is using lemon extract in place of vanilla. I bet that will taste delicious!


Spicy Brussels Sprouts – Air Fryer Recipe

Brussels sprouts have always been that vegetable that I wanted to like, but I just couldn’t get past the smell. They just always seemed to smell like feet to me. Over the holidays, I had Brussels sprouts and they were delicious (and didn’t smell like feet). I started thinking about the different spices I could use to make them myself. While honey and balsamic vinegar make them delicious, they aren’t really on my Keto diet. However, this spicy Brussels sprouts recipe is totally on my diet!

*This post may contain affiliate links*

spicy brussels sprouts

Spicy Brussels Sprouts Air Fryer Recipe

Course Side Dish
Keyword air fryer, keto
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Author Leah Kanaan

Ingredients

  • 3 Cups Brussels Sprouts, washed and trimmed
  • 1/4 tsp Salt
  • 1/2 tsp Cayenne Pepper
  • 1 TBSP Roasted Garlic Extra Virgin Olive Oil
  • 1 1/2 tsp Lime Juice

Instructions

  1. Wash and trim your Brussels sprouts. Cut them in half and place them in a large Zip Lock bag.

  2. Add all of your ingredients to the Zip Lock bag

  3. Place the Brussels sprouts in the Air Fryer. Set the temperature to 400° and the time for 15 minutes.

  4. Half way through the time, take the basket out and shake the Brussels sprouts and put them back in for the remaining time.

Philips XL Airfryer, The Original Airfryer, Fry Healthy with 75% Less Fat, Black, HD9240/94Philips XL Airfryer, The Original Airfryer, Fry Healthy with 75% Less Fat, Black, HD9240/94

When I originally made this, I did not cut them in half. While they were still very good, the spicy Brussels sprouts would be even better if you cut them in half. This way the yummy, spicy Brussels sprouts get even more of the spicy seasoning all over them! These Brussels sprouts are delicious! Even my daughter tried them!

If you don’t have an air fryer, get one! This has become my favorite appliance! Everything we’ve put in this air fryer has come out delicious! I cannot wait to make a steak in it!

Philips Airfryer, The Original Airfryer with Bonus 150+ Recipe Cookbook, Fry Healthy with 75% Less Fat, Black HD9220/28Philips Airfryer, The Original Airfryer with Bonus 150+ Recipe Cookbook, Fry Healthy with 75% Less Fat, Black HD9220/28Air Fry Everything: Foolproof Recipes for Fried Favorites and Easy Fresh Ideas by Blue Jean Chef, Meredith Laurence (The Blue Jean Chef)Air Fry Everything: Foolproof Recipes for Fried Favorites and Easy Fresh Ideas by Blue Jean Chef, Meredith Laurence (The Blue Jean Chef)

Banana Muffins with Chocolate and Peanut Butter

One thing my kids really like are muffins. It really doesn’t matter what kind of muffins either. Although, they are rather partial to banana muffins. Can you blame them? There are very few things better than bananas, chocolate or peanut butter. Add all of those things together and you have epic banana muffins with chocolate and peanut butter.

*This post may contain affiliate links*

banana muffins
Banana Muffins with Chocolate and Peanut Butter

Ingredients

  • 1 cup Sugar
  • 1/2 cup Butter, softened
  • 2 Eggs
  • 2-3 Ripe Bananas, mashed (about 1 cup or so)
  • 2/3 cup Peanut Butter
  • 1 TBSP Milk
  • 1 tsp Vanilla Extract
  • 2 Cups Gluten Free Flour (Try thisbanana muffins)
  • 1 TBSP Unsweetened Cocoa
  • 1 tsp Baking Soda
  • 1/2 tsp Salt

Directions

  1. Preheat your oven to 425 degrees.
  2. Cream your butter and sugar together until completely incorporated. Next add your eggs, one at a time, beating well after each egg you add.
  3. Beat in the bananas, peanut butter, milk and vanilla.
  4. Combine all of your dry ingredients and add it to your wet ingredients little by little. Mix the two together with a large spoon or spatula.
  5. Put your banana muffins batter in the fridge for one hour.
  6. Fill your muffin liners all the way to the top with your batter.
  7. Bake at 425 degrees for 10 minutes. Lower your oven temperature to 350 degrees and bake for an additional 10-12 minutes. Check it at the 10 minute mark with a toothpick. If it comes out clean, pull them out. If not, leave them in for an additional 1-2 minutes. Mine took the additional 2 minutes.
  8. Allow the banana muffins to cool in the muffin tin for about 3-4 minutes. Then take them out and put them on a wire rack. They will be hot!

Keliwa 12 Cup Silicone Muffin - Cupcake Baking Pan / Non - Stick Silicone Mold / Dishwasher - Microwave SafeKeliwa 12 Cup Silicone Muffin – Cupcake Baking Pan / Non – Stick Silicone Mold / Dishwasher – Microwave Safe

So…you’re probably wondering why the two temperatures for the banana muffins. I had read that if you wanted to get that nice domed look that professional bakers get with their muffins and cupcakes, you need to do that with the baking. Normally mine will have that domed look, more so than what they have here, but I accidentally used baking powder instead of baking soda. While they taste pretty much how they should…I don’t think they look like they normally do!

How did they taste?

AMAZING! Both kids devoured one very quickly. Technically I am the only one in the house that has to eat gluten free, but my kids prefer the baked goods I make with gluten free flour better than anything else. They are a tad more dense than non-gluten free baked goods, but they are delicious! However, if you don’t eat gluten free, no worries! Simply make this with regular flour!

Also, another FYI tip for you…if you accidentally use baking powder instead of baking soda and realize it before you put the item in the oven, I have a fix for you. After lots of googling, I read that you can use 3 times the amount of baking powder in place of baking soda. Is it a perfect fix? Probably not as good as using baking soda, but it worked just fine!

banana muffins

Other recipes you may like:

Peanut Butter Banana Bread

Gluten Free Banana Cranberry Muffins

Gluten Free Strawberry Banana Bread

What are your favorite kind of muffins?


The Best Slow Cooker Pot Roast

It’s been awhile since I’ve used my slow cooker. I used to use it all the time. Being that we have been very busy lately, I knew that before the kids went back to school from Christmas break, I wanted to make a slow cooker pot roast for us to enjoy as a family. Family time is so important to me. My biggest dream, not even joking, is for us to sit down and have dinner as a family every night. However, with the kids sports schedule and my husbands work schedule, that just doesn’t happen.

The Best Slow Cooker Pot Roast Recipe

slow cooker pot roast

Ingredients

  • 4 lb Roast
  • 1 Ranch Packet
  • 1 Beef Stew Packet (I used this gluten free one)
  • 1/2 cup of Butter
  • 4 large Yellow Hot Peppers

Directions

  1. Place your 4 lb roast in the slow cooker.
  2. Pour the Ranch packet and the Beef Stew packet on to the top of the roast.
  3. Place the yellow hot peppers on and around the roast. I cut mine in half. Since I used jarred hot peppers, I poured a little bit of the hot pepper liquid in the slow cooker.
  4. Put the stick of butter on top of the roast.
  5. Cover your slower cooker and cook on low for 7 1/2 hours.

*My recipe was adapted from this recipe.

Hamilton Beach Set 'n Forget Programmable Slow Cooker With Temperature Probe, 6-Quart (33969A)Hamilton Beach Set ‘n Forget Programmable Slow Cooker With Temperature Probe, 6-Quart (33969A)

This was THE BEST slow cooker pot roast I have ever made. Both kids devoured it and after just one bite, my husband asked me to make it again soon. In fact, he has been eating leftovers of it all week. It tasted good the first night, but tasted even better leftover!

If you are not a fan of spicy foods, do not fear this recipe! The hot peppers did not make the roast spicy at all. It simply added a very nice flavor to the entire dish! This slow cooker pot roast recipe is one that you will be making over and over. It’s that good!