Updated: Feb 28
6 ounces of Pork Breakfast Sausage 1 cup cheddar cheese 1 egg 1 1/2 cups almond flour 4oz cream cheese 1/4 heavy cream 1/4 cup water 1/4 cup cilantro (fresh) 1/2 tsp garlic powder 1/2 tsp salt 1/2 tsp pepper
Preheat the oven to 350°F
In a medium skillet add a little olive oil and brown the sausage and set aside.
In a medium bowl, using a hand mixer on low, whip up the cream cheese and egg. Add the cilantro, garlic, salt and pepper into the cream cheese mixture. Now add the almond flour, cheddar cheese, heavy cream and water. Mix until all the ingredients are incorporated.
Fold in the cooked sausage using a spoon or spatula, being careful not to over mix.
Set aside. Lightly grease your muffin pan.
Use an ice cream scoop to scoop the mixture into each slot of your pan. Bake for 20/25 minutes. Let the muffins cool in the pan before serving.