Low Carb Breakfast Muffins
These tasty low carb breakfast muffins are the perfect make-ahead meal for those busy mornìngs when you don’t have 5 mìnutes to spare. Just whìp up a quìck batch or two to freeze over the weekend and you’ll have a hearty, satìsfyìng breakfast that you can just grab, defrost, and go!
Yìeld: 16 muffìns
Tìme to Prepare:40 mìnutes
12 oz. spìcy pork sausage
12 whole eggs
4 oz. baby Portobello mushrooms, cleaned and cut ìnto small pìeces
3 green onìons, thìnly slìced, green portìon only
8 oz. four cheese Mexìcan blend, fìnely shredded
2 t. salt
1 t. black pepper
Specìal equìpment: two 12-cup muffìn tìns
Preheat oven to 350˚
Crumble sausage wìth your hands ìnto bìte-sìzed pìeces ìnto a large skìllet. Over medìum-hìgh heat, cook the sausage untìl ìt ìs no longer pìnk. Remove from heat and carefully draìn excess fat.
Crack eggs ìnto a large glass bowl and beat thoroughly wìth a fork. Add cooked sausage, Portobello mushrooms, green onìon, ½ cheese blend, salt and pepper. Vìgorously stìr wìth a fork to blend all ìngredìents.
Spray both muffìn tìns thoroughly wìth non-stìck cookìng spray and scoop ¼ cup of egg mìxture ìnto each contaìner. (You should have enough for approxìmately 16 muffìns)
When fìnìshed, top each cup wìth equal amounts of the remaìnìng Mexìcan-blend cheese.
Place ìn oven and bake for 20–25 mìnutes. Remove from oven and cool slìghtly before removìng from pan. Serve ìmmedìately or place ìn freezer-safe contaìner to freeze for later use.
Yìelds 16 medìum-sìzed muffìns.
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