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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 104.9
  • Total Fat: 4.1 g
  • Cholesterol: 9.6 mg
  • Sodium: 354.3 mg
  • Total Carbs: 4.7 g
  • Dietary Fiber: 1.4 g
  • Protein: 11.8 g

View full nutritional breakdown of Low-Carb Breakfast Scrambler Muffins calories by ingredient
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Low-Carb Breakfast Scrambler Muffins

Submitted by: BTVMADS

Introduction

These muffins are full of high quality protein and a scant 3 net grams of slow-digesting carbs. Enjoy one with a homemade smoothie for an on-the-go meal, or two for an induction-friendly breakfast! Or, serve up the whole batch of mini-fritattas at your next brunch. These muffins are full of high quality protein and a scant 3 net grams of slow-digesting carbs. Enjoy one with a homemade smoothie for an on-the-go meal, or two for an induction-friendly breakfast! Or, serve up the whole batch of mini-fritattas at your next brunch.
Number of Servings: 8

Ingredients

    5 vegetarian breakfast sausage patties, heated and chopped into bite-sized pieces*
    2 tbsp. minced red pepper
    3 scallions, finely diced
    1 16-oz carton of Southwest or Florentine Egg Beaters
    1 oz cheddar cheese, shredded
    1 pat butter, melted

    *(I had planned on using the whole box of patties, but then I would have needed more than one carton of egg beaters)

Tips

Normally, I avoid these pre-fab ingredients in favor of whole foods, but the egg substitute is MUCH easier to portion out and, heck, they were on sale. For a Paleo-friendly/ Gluten Free option, use 8 egg whites and 4 egg yolks, and replace the veg. sausage with turkey sausage.


Directions

Preheat the oven to 375.

Brush 8 wells of a muffin tin with the melted butter -- really get them well-lubricated!

Divide the sausage, pepper, and scallions into the greased muffin cups. Pour the Egg Beaters over the sausage and veggies until the cups are just about full. Top each muffin with 2 tsp. of shredded cheese

Pour 1 inch of water into the empty muffin tins (the steam helps keep the muffins from getting dry), then place in the oven. Bake for 15-20 minutes, or until the eggs are puffy and the middles are moist, but not runny.

Serve hot. You can freeze the leftovers and reheat them in the microwave, too!

Serving Size: Makes 8 muffins






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