Low Carb Egg, Bacon, & Sausage Muffins

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 379.9
  • Total Fat: 29.5 g
  • Cholesterol: 315.5 mg
  • Sodium: 827.4 mg
  • Total Carbs: 2.4 g
  • Dietary Fiber: 0.2 g
  • Protein: 25.8 g

View full nutritional breakdown of Low Carb Egg, Bacon, & Sausage Muffins calories by ingredient


Introduction

Cook breakfast ahead and have a lie-in! This recipe is easy to substitute your favorite veggies and meats. (Spinach would be yummy!) It would also do well in the jumbo muffin pans for larger muffins; just cook them longer. Cook breakfast ahead and have a lie-in! This recipe is easy to substitute your favorite veggies and meats. (Spinach would be yummy!) It would also do well in the jumbo muffin pans for larger muffins; just cook them longer.
Number of Servings: 6

Ingredients

    8 large eggs, beaten
    9-12 slices bacon
    14-16 oz Jimmy Dean sausage
    2 slices onion, chopped
    1/2 green pepper, chopped
    1/4 c shredded Cheddar cheese

Tips

Refrigerate and eat them all week!
I used 9 slices bacon and 14 oz sausage in the calculations. More wouldn't fit in my cupcake tins. (Then I made an omelet with the rest!)


Directions

Preheat oven to 350.
Microwave bacon between paper towels until cooked but still soft.
Line cupcake cups with bacon.
Brown sausage, breaking it up as it cooks.
Add onions and green peppers and cook till almost soft.
Divide sausage mixture into cupcake cups.
When meat is cool, divide eggs into cups. Do not fill to top, but stop short 1/4" - 1/2" for eggs to expand.
Divide cheese, sprinkling on top of eggs.
Bake until lightly browned, about 15-20 minutes.

Serving Size: makes 6 servings (12 muffins, 2 per serving)

Number of Servings: 6

Recipe submitted by SparkPeople user BFRG1513.