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Sausage Egg Muffin-Atkins Style
Delightful Breakfast Mini-Casseroles |
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1 lb sausage
12 eggs
6 tbsp grated/chopped cheese of your choice
6 Tbls. heavy whipping cream (optional)
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Brown the sausage bulk style, making it into small bits. Drain thoroughly.
Preheat oven to 350 degrees F.
Spray two muffin tins (12 muffins worth) with no-stick stuff.
Divvy the pound of sausage up between all the muffins. It should fill the spots about 1/2 to 2/3rds.
Sprinkle the cheese on top of the sausage.
Combine the dozen eggs with whipping cream. Beat the heck out of it so it's fairly consistent.
Divvy that egg/cream mixture among the 12 muffin spots, should just fill them up.
Place the tins in the oven for 20 minutes or until the tops just begin to brown about the edges. They will have swelled a bit.
If you're serving a crowd these will be great right out of the oven. If you're doing this for 'the' diet, they refrigerate well and a short time in the mickey-wave warms 'em up nicely.
Carbs 1~2 each
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Preparation Time: 1 hour |
Serves: 12 |
| Recipe Origin: United States |
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Submitted by: |
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Flash Gordon
North Carolina
United States |
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| This recipe has been viewed 7235 times. |
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