Spicy Low Carb Egg And Sausage Muffins Recipes

Steps:

• Brown and drain meat. Beat eggs in bowl. Add meat, cheese, salt, pepper, and optional ingredients. Mix. Pour into greased full size muffin pan 2/3 full. Bake 350 degrees for 30 minutes. Use toothpick to check for doneness.

Steps:

• Remove sausages from casings, break into small pieces and fry in a skillet until cooked and browned. Drain sausage on paper towels, but save grease in skillet.
• Heat oven to 400 degrees F. Grease muffin cups or use paper liners.
• Mix flour, Parmesan cheese, baking powder, salt, pepper and oregano in a large bowl. Break egg into another bowl and beat. Add pizza sauce and mix well. Add 3 T. fat, start with the remaining fat in the skillet and make up the difference with olive oil. Add sausage and mix well. Pour the mixture over the dry ingredients and mix just until blended. Scoop the very thick batter into muffin cups. Bake 20 to 25 minutes or until firm on top. Cool 30 minutes before serving.

Steps:

• Preheat oven to 350 degrees.
• Brown and crumble sausage until no pink is left, use slotted spoon to put on a plate to cool.
• Add olive oil to pan and saute onions and jalapenos until softened, about 3-4 minutes. Set aside to cool.
• Beat eggs in a large bowl. Add cooled meat and veggies, and the rest of the ingredients except cooking spray. Stir well.
• Spray muffin pans very well with cooking spray (these stick a lot!). Fill each well about 3/4 full.
• Bake for 30 minutes. To remove from pan, run a sharp knife around the edges of each muffin and pop out while they're still hot so that they don't stick.
• Enjoy hot, or cool and freeze on a sheet pan, then pop into a freezer-safe ziplock bag. Can be reheated in the microwave wrapped in a paper towel for a minute or two on high heat. Enjoy!