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prep time
20 min
cook time
15 min
ready time
35 min
Low Carb Sausage Muffin Brunch
You don’t need the hangover to still get those cravings for a hot fast-food breakfast sandwich. Upgrade to the combo meal for a hearty brunch option or an intermittent fasting Keto recipe that gives you a lot of calories to break your fast and maintain your ketosis. An English muffin made in the microwave is a little spongey, airy, and strong enough to hold a hefty sausage patty. The patty is made with pre-seasoned Italian sausage, so the recipe stays simple. Melt a slice of cheese on top before piling the sausage patty onto the English muffin with a scratch-made breakfast sauce. The final component is a 45-second egg patty before the sausage muffin sandwich is served hot. Next to your sandwich is four little hashbrowns you can enjoy with a squirt of ketchup or as is. All you need is a Keto macchiato to complete your brunch - good thing Carb Manager has that recipe too!
Substitution For Italian Sausage
Using Italian sausage makes this Keto intermittent fasting recipe a little easier and quicker to make. If you’d like a more traditional breakfast sausage flavor, substitute the Italian sausage with plain ground pork. Season the pork to your liking before forming it into a patty and cooking. Some seasoning suggestions are seasoned salt, black pepper, paprika, mustard powder, thyme, garlic powder, and onion powder.
Can I Use Raw Riced Cauliflower?
If you have raw cauliflower on hand to make the hashbrowns, you can use this instead of frozen cauliflower. Frozen riced cauliflower usually comes packaged in evenly diced pieces, which will help keep the hashbrowns together while they fry. If your riced cauliflower is bulky and unevenly sized, you may have trouble keeping your hashbrowns whole. Expect hashbrowns made with raw cauliflower to be a little firmer too.
Net Carbs
10.4 g
Fiber
3.3 g
Total Carbs
13.7 g
Protein
38.9 g
Fats
80.6 g
922 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Butter, unsalted
0.5 tsp
Raw egg
1 large
Cream Heavy Whipping
1 tbsp
Almond flour
2 tbsp
Salt
0.13 tsp
Baking powder
0.5 tsp
Erythritol Granulated
0.25 tsp
Butter, unsalted
0.5 tsp
Ground Italian Sausage
3 oz
Olive Oil
0.5 tsp
Cheddar cheese
1 slice (from pre-sliced package) - each 3/4 ounce
Raw egg
1 large
Cream Heavy Whipping
1 tbsp
Salt
0.13 tsp
Mayonnaise
0.5 tsp
Dijon mustard
0.5 tsp
Frozen Riced Cauliflower
3 oz
Raw egg, yolk
1 large
Mayonnaise
0.5 tsp
Salt
0.13 tsp
Black pepper
0.13 tsp
Nutritional Yeast
0.25 tsp
Avocado oil
1 tsp
Recipe Steps
steps 6
35 min
Step 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’t own a ramekin, you may also use a heat-safe coffee mug.Step 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.Step 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.Step 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.Step 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.Step 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.
Comments
SplendidCauliflower552929 3 years ago
My husband is a bread eater, this recipe gives him a great alternative to higher calorie breads and is so quick to make fresh. Thanks