LOW CARB Breakfast Muffins

Preheat oven to 350°
Makes about 16, depends on the muffin tins you use

• 12 eggs
• 1 lb breakfast sausage
• 8 oz cheese (I use Cheddar)
• Salt and pepper to taste.

1. Brown the sausage, grate the cheese. Mix all together in a large bowl.
2. Pour into greased, or Pam sprayed, muffin tins ( I haven't tried it, but maybe you could use the cupcake papers) bake at 350 for about 25-35 minutes.
3. You can add other things that you might put into an omelet, if desired, but this is the basic recipe. I make the whole batch, then refrigerate them, (after cooling first), or freeze. I just pop one in the micro, when I need a quick breakfast, lunch, or whatever for about 15 seconds. You can eat them cold, but I prefer them warmed up.

Muffins - Ham and Cheese Breakfast

• 6 large eggs -- separated
• 1 teaspoon cream of tartar
• 1/2 cup cream cheese -- softened
• 1/4 cup Carbsense Zero-Carb Baking Mix
• 1 teaspoon salt
• 1/4 cup onion -- minced
• 2 tablespoons butter -- melted
• 1 teaspoon Splenda granular
• 2 cups ham cubes -- finely diced
• 1 cup cheddar cheese -- cubed
• 1/2 cup heavy cream

1. Place egg whites and cream of tartar in a large mixing bowl and set aside.
2. Place egg yolks in a medium mixing bowl. Add remaining ingredients in order given, mixing after each addition.
3. Whip egg whites and cream of tartar with electric mixer till stiff but not dry. Gently fold in egg yolk mixture.
4. Divide evenly into 24 non-stick, buttered muffin pans. Bake at 350 degrees for 20-25 minutes.

Description: "Airy but tasty, these muffins make a great breakfast on-the-go."

Per Serving : 102 Calories; 8g Fat (74.0% calories from fat); 5g Protein; 1g Carbohydrate; trace Dietary Fiber; 73mg Cholesterol; 306mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat.

Breakfast Muffin
serves 6 2.5 carbs per "muffin"

• 6 eggs
• 1/2 cup heavy cream
• 1/2 lb. ground sausage
• 6 oz. grated cheese
• salt and pepper

1. Cook sausage, crumbling as you cook. Scramble eggs with cream and salt and pepper.
   
2. Spray muffin tins with Pam, divide sausage between tins, pour in egg mixture and sprinkle with cheese.
   
3. Bake at 350 for 15 minutes. These store well in the refrigerator for several days and can be popped in the microwave to reheat. Some recipes call for crumbled bacon instead of sausage.
   

Breakfast Muffins

Preheat oven to 350º

• 10 small slices of Canadian Bacon
• 6 eggs
• 1 1/2 cup ZeroCarb Baking Mix (carbsense) or Atkins Baking Mix
• 2 cups heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups grated cheese (I use cheddar or swiss)
• cooking spray
• 3 tablespoons caraway (optional)

Cut up Candian bacon
Coat muffin tin with cooking spray.
In medium bowl...Combine eggs, baking mix, heavy cream, caraway seeds, bacon, shredded cheese, salt and pepper together.
Scoop 1/3 cup into each muffin. Bake for 25 minutes at 350º F.

Carbohydrates: 1 g per muffin,
Prep time: 10 minutes,
Baking time: 25 minutes,
Servings: 24 muffins,
Protein per serving: 6 g,
Calories per serving: 182.

BREAKFAST MUFFINS

• 1/2 LB bulk sausage
• 1/2 c onion, chopped
• 1/2 tsp. salt
• 1/4 tsp. garlic powder
• 12 eggs
• 1/4/c green pepper, chopped
• 1/4 tsp. pepper
• 1/2/ c shredded cheddar cheese

1. In a skillet brown the sausage and drain well.
2. In a bowl, beat the eggs.
3. Add onion, green pepper, salt, pepper, and garlic powder.
4. Stir in the sausage and cheese.
5. Spoon by 1/3 cupfuls into greased muffin cups
6. Bake at 350 degrees for 20-25 minutes, or until a knife inserted near center comes out clean.

Carbs 3.3gm per serving
2 muffins per serving

Breakfast Muffins

1. Take your muffin tins place two slices of bacon crosswise in the muffincup.
   
2. Break an egg into the cup
3. Add a bit of shredded cheddar (or your fav shredded cheese).
   
4. Fold the bacon over the top of the egg and cheese
5. Bake in oven at 350 - 375 F for about 20 - 30 mins.
   
6. Sometimes I add some halved cherry tomatoes, maybe a bit of tabasco sauce (a drop or two) or a teaspoon of sour cream.

Breakfast Sausage Muffins

• 1 16oz. pkg. Breakfast Sausage
• 8 lg. Eggs, beaten w/2T. water added
• Grated Cheddar Cheese
• Flaxmeal

1. Heat oven to 350 degrees F.
   
2. In a super-sized muffin tin, line the 6 spaces with the sausage, making sure to cover the bottom and sides.
   
3. Plop some grated cheddar cheese in each sausage cup.
   
4. Fill each muffin tin with the beaten egg and sprinkle some flaxmeal on top.
   
5. Bake in the 350 degree oven for approx. 30-35 minutes. Let cool completely in the muffin tin.
6. Through trial and error I found out that it's a really good idea to place a cookie sheet under the muffin tin while baking. The grease from the sausage tends to spill over the sides. The flaxmeal on top isn't neccessary. Add it for a little extra flavor, fiber and crunch.

New and Improved Breakfast Muffins

Prep time: 10 minutes
Baking time: 25 minutes
Servings: 24 muffins
Carbohydrates per serving: 1.4 g per muffin
Protein per serving: 17 g
Calories per serving: 268

• 1 pound crumbled bacon
• 10 sausage links, browned (I use the frozen brown and serve type)
• 1 cup zuchinni, cut into bit sized pieces
• 6 eggs
• 1 1/2 cup ZeroCarb Baking Mix (carbsense) or Atkins Baking Mix
• 2 cups heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups shredded Cheddar cheese (I use cheddar)
• cooking spray

1. Preheat oven to 350
2. fry bacon and crumble.
3. chop sausage and zucchini into bite sized bits.
4. Coated muffin tin with cooking spray.
5. In medium bowl...Combine eggs, baking mix, heavy cream, sausage, zucchini, bacon, shredded cheese, salt and pepper together.
6. Scoop 1/3 cup into each muffin
7. Bake for 25 minutes at 350º F.

SAUSAGE MUFFINS

Total Carbohydrates: 4 per serving
Servings: 12
Prep Time: 25 Min

• 1/2 pound sausage meat
• 1/2 cup onion -- chopped
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 12 eggs
• 1/4 cup green pepper -- chopped
• 1/4 teaspoon pepper
• 1/2 cup shredded cheddar cheese

1. In a skillet brown the sausage and drain well.
2. In a bowl, beat the eggs. Add onion, green pepper, salt, pepper, and garlic powder. Stir in the sausage and cheese. Spoon by 1/3 cupfuls into greased muffin cups.
3. Bake at 350F for 20-25 minutes, or until a knife inserted near center comes out clean.


Sausage Muffins

1/2 lb. bulk sausage (I like the hot)
1/2 c onion, chopped
1/2 tsp. salt
1/4 tsp. garlic powder
12 eggs
1/4/c green pepper, chopped
1/4 tsp. pepper
1/2/ c shredded cheddar cheese

1. In a skillet brown the sausage and drain well.
2. In a bowl, beat the eggs.
3. Add onion, green pepper, salt, pepper, and garlic powder.
4. Stir in the sausage and cheese.
5. Spoon by 1/3 cupfuls into greased muffin cups.
6. Bake at 350 degrees for 20-25 minutes, or until a knife inserted near center comes out clean.

Protein 19.5 g
Carbs 3.3g
2 muffins per serving

Sausage and Cheese Muffins

• 1 pound sausage
• 6 eggs -- separated
• 1 cup atkins bake mix
• 1 teaspoon salt
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 4 ounces shredded cheddar cheese -- or cheese of choice
  

1. Pre-heat oven to 375. Pam spray muffin tin.
2. Crumble and cook sausage, drain.
   
3. Separate 6 eggs. Beat yolks, add 1 c Bake mix, salt, mayo. sour cream, and cheese.
4. Blend with a spoon. Add sausage.
5. Whip egg whites until stiff. Gently fold whites into batter. Mix carefully (so as not to break down whites completely)
6. Spoon into muffin tins and bake for about 30 mins.
   

3778 Calories (kcal); 364g Total Fat; (84% calories from fat); 119g Protein; 26g Carbohydrate; 1639mg Cholesterol; 6883mg Sodium 3 grams

Easy Sausage Muffins

• 1 lb. sausage
• 6-12 eggs (depending on your taste)
• ½ -1 cup shredded cheese (depending on your taste)

1. Brown sausage and drain grease.
2. Beat eggs and stir in sausage and cheese.
3. Bake at 350 degrees until egg is set approx. 20-25 minutes.
4. These are great to freeze/refrigerate and microwave as needed.
5. Great for breakfasts on the run!