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A woman cooking zucchini

Gluten-Free, Low Carb Zucchini Sausage Egg Muffins Recipe

These quick and easy sausage egg muffins are gluten free, low carb, and keto. Perfect healthy make ahead meal for for breakfast on the go!
4.75 from 4 votes
Course Appetizer, Breakfast, Main Course, Main Dish, Snack
Cuisine American
Servings 6 muffins


  • olive oil
  • ½ pounds zucchini
  • 1 pinch salt
  • 3 links sausage gluten-free chicken or pork sausage is recommended
  • 2 large eggs
  • ½ cup shredded cheddar cheese
  • ¼ teaspoon salt
  • ¼ medium lemon zest only, optional
  • 1 teaspoon onion powder
  • 1 cloves garlic pressed or minced
  • 1 pinch pepper
  • ¼ cup almond meal
  • ¼ teaspoon baking powder


  • Preheat the oven to 175°C/345°F.
  • Brush the bottoms and sides of a muffin pan with olive oil. Set aside.
  • Grate zucchini into a bowl and sprinkle with a little salt. Mix and set aside for 5 minutes.
  • Heat a tablespoon of olive oil in a frying pan and add the sausages. Cook for 6-7 minutes, over medium-high heat, turning over a few times. Transfer to a cutting board and chop into small pieces.
  • Using your hands, scoop up batches of zucchini and squeeze the juice out. Add the zucchini flesh (not the juice) to a mixing bowl.
  • Add the rest of the muffin ingredients, including MOST of the chopped sausage, to the same bowl and mix through.
  • Divide the mixture between the muffin cups - about 2 tablespoons each - making sure the sausage gets distributed evenly. Add 2 pieces of sausage to the top of each muffin.
  • Bake for 22 minutes or until set.
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