Lo Carb Egg Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1 lb. bulk breakfast sausage or 1 lb. thick bacon 12 large eggs 2 Tbls. heavy cream or half n half 2 cups Cheddar Cheese, shredded 1 tsp. olive oil or butter1/4 to 1/2 cup onion, chopped1/4 to 1/2 cup green pepper, chopped fine1/4 cup mushroom, chopped fine 1 tsp. dry mustard1/4 tsp. salt-optional1/8 tsp. black pepperdash nutmeg1/8 tsp. onion powder-optionaldash garlic powder-optional1/4 to 1/2 cup cooked vegetable, chopped fine optional
Preheat oven to 375 degrees. Generously grease muffin tins, even if they are non-stick. **Note- do NOT use cupcake liners, muffins will not bake properly and stick to the liner.**
In a large skillet, heat oil or butter over medium-low heat. Saute onion, peppers and mushroom until tender, about 5 minutes, stirring occasionally. Remove from pan and set aside. Brown sausage in skillet. Remove excess fat. Allow to cool slightly and add onion mixture and any optional vegetables and mix. Set aside to continue to cool. ** If using bacon instead, chop cooked bacon into medium bits and add to onion and veggies and mix.
In a large bowl, whisk together well... eggs, cream, dry mustard, black pepper, nutmeg and any other spices of your choice. Stir in cooled meat and/or veggie mixture and cheese.
Fill each muffin tin with 1/4 cup (for smaller size) or 1/3 cup (for larger size) no more than 3/4 full, of the mixture.
Bake for 25 - 30 minutes. Cool for 10 minutes. Slide knife around muffin tin to release egg muffin. Store cooled muffins in plastic container in the refrigerator up to a week.
Serving Size: Makes 15 to 18 muffins
In a large skillet, heat oil or butter over medium-low heat. Saute onion, peppers and mushroom until tender, about 5 minutes, stirring occasionally. Remove from pan and set aside. Brown sausage in skillet. Remove excess fat. Allow to cool slightly and add onion mixture and any optional vegetables and mix. Set aside to continue to cool. ** If using bacon instead, chop cooked bacon into medium bits and add to onion and veggies and mix.
In a large bowl, whisk together well... eggs, cream, dry mustard, black pepper, nutmeg and any other spices of your choice. Stir in cooled meat and/or veggie mixture and cheese.
Fill each muffin tin with 1/4 cup (for smaller size) or 1/3 cup (for larger size) no more than 3/4 full, of the mixture.
Bake for 25 - 30 minutes. Cool for 10 minutes. Slide knife around muffin tin to release egg muffin. Store cooled muffins in plastic container in the refrigerator up to a week.
Serving Size: Makes 15 to 18 muffins
Nutritional Info Amount Per Serving
- Calories: 137.5
- Total Fat: 10.4 g
- Cholesterol: 30.9 mg
- Sodium: 333.9 mg
- Total Carbs: 1.2 g
- Dietary Fiber: 0.2 g
- Protein: 9.6 g
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