1. Brown the maple sausage and chop into small pieces while it cooks. Drain excess grease and set aside.
2. Preheat oven to 375° F. Place paper liners in a 12-cup standard-sized muffin tin.
3. In a large mixing bowl, whisk 6 large Egglands Best Eggs until blended.
4. Add the cooked sausage to the eggs, then stir in almond flour, coconut flour, baking powder, shredded mozzarella cheese, and Pyure sweetener. Mix until just combined.
5. Spoon batter equally into the prepared muffin cups.
6. Bake for 20-22 minutes, until the tops begin to brown and the mixture is set. The top should spring back when pressed.
7. Drizzle the Pyure maple-flavored syrup over top of the muffins and serve.
8. Refrigerate or freeze any leftovers in an airtight container.

Recipe Notes: These muffins can be made ahead and served cold or at room temperature, or reheated in the microwave. Make in mini muffin cups for a fun appetizer, brunch, or luncheon.