Easy Keto “McGriddle” Breakfast Muffins

Easy Keto “McGriddle” Breakfast Muffins

Easy Keto ‘McGriddle” Breakfast Muffins

This recipe is designed to teach everyone how to make easy keto "McGriddle" style breakfast muffins.
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Course: Breakfast, Main Course
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 12 muffins


  • 1 lb ground sausage
  • 56 grams coconut flour (1/2 cup)
  • 10 grams baking powder (2 tsp)
  • 1/4 tsp salt
  • 13 grams granulated sweetener of choice (1 TBS) I use Lakanto's granulated monkfruit sweetener
  • 4 large room temperature eggs
  • 30 ml melted and cooled coconut oil or oil of choice (2 TBS)
  • 120 grams room temperature plain yogurt (1/2 cup)
  • 121 ml coconut milk or milk of choice (1/2 cup)
  • 1 1/2 tsp maple or vanilla extract

Egg Patties

  • 12 large eggs
  • 6 tsp keto maple syrup, divided
  • 24 TBS shredded Colby cheese or cheese of choice, divided
  • additional maple syrup for serving, optional


  • Preheat oven to 400 degrees. Lightly grease 12 silicone muffin cup molds with cooking spray. Set aside. Cook, season and drain the sausage until no longer pink. Set the sausage aside to cool. Sift the dry ingredients into a large mixing bowl until there are no lumps in the dry ingredients.
  • Whisk the wet ingredients into the dry ingredients until fully combined and a smooth batter forms. Gradually fold in the cooled, cooked sausage until evenly distributed throughout the batter. Scoop the mixture out 1/4 cup at a time into the prepared muffin cup colds.
  • Use the back of a spoon to make sure the batter is even in the muffin cups. Bake in preheated oven at 400 degrees for 20 to 25 minutes until golden and a tester comes out clean. Remove the muffins from the oven and allow them to cool on the molds while making the egg patties.

Egg Patties

  • Reduce oven heat to 350 degrees. Lightly grease up to 12 silicone muffin top molds. Place one egg into a small bowl. Use a fork and whisk the egg until the yolk and the white are fully combined. Pour the beaten egg into one of the prepared muffin top molds.
  • Repeat the individual whisking and pouring process until you have the desired number of eggs in the molds. Place the eggs in the preheated oven and bake at 350 degrees for 8 to 10 minutes or until completely set. Remove the eggs from the oven.
  • Let the eggs cool in the molds for 3 to 5 minutes to avoid burning the fingers. Keep the oven heated to 350 degrees.


  • Remove the muffins from the molds a place them on a lined baking sheet. Spread 1/2 tsp of the maple syrup over the top of each of the muffins. Top the syrup with 1 TBS of the shredded cheese. Top the cheese with one of the egg patties. Top the egg patty with a little more shredded cheese.
  • Place the muffins back into the preheated oven. Bake at 350 degrees for 3 to 5 minutes or until the cheese is melted. Remove from the oven. Place a muffin on a serving plate and drizzle some warm maple syrup over the top. Serve immediately.

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