THM (S) BREAKFAST MUFFINS

Let it be known that I do not like cakey, thick muffins.  I want to taste the egg, cheese and sausage (or bacon).  So I just adapted a recipe from other sites.......I do like a little structure to the muffin as well.......so here it goes:

1/2 c baking blend (I make my own with coconut flour, oat flour, whey isolate, ground golden flax & xantham gum)
6 eggs (I do 3 eggs and 3 eggs worth of egg whites)
heavy whipping cream, or almond milk (just enough to thin)
1/2-1 c cheese (I use cheese from our co-op from Heini) Jalapeno pepper, or pepper jack is fantastic too.
1 lb cooked natural sausage (we buy from our butcher)

I mix all together and let sit a few minutes to thicken. I put them in silicone muffin liners with an ice cream scoop to 2/3 full. You will need to use the silicone liners for ease and for them to come clean! Bake at 375 for 20-25 minutes. (until tops are just browned) I tripled this recipe to have extras for the week and to grab.