Spicy Low Carb Egg And Sausage Muffins Recipes

EGG SAUSAGE MUFFINS LOW CARB EASY BUDGET

Egg Sausage Muffins Low Carb Easy Budget image

My husband was looking for an easy high protein breakfast, so I came up with these.......I make a batch and freeze them and he puts a couple in the microwave on his way out the door in the morning.

Provided by hannahsmommma

Categories Breakfast

Time 50m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 5

Ingredients

8 eggs
1/2 lb sausage or 1/2 lb hamburger meat
1 cup cheddar cheese
salt and pepper
bell pepper, mushrooms, onions, spinach

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.

SAUSAGE EGG MUFFINS

Sausage Egg Muffins image

This is a quick and easy morning or afternoon snack. I use the regular size muffin pans but fill them enough 1/3 full, but may adjust the amount of filling to suit your taste.

Provided by SMILEYBLAKE

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 40m

Yield 12

Number Of Ingredients 6

Ingredients

½ pound ground pork sausage
12 eggs, beaten
½ (4 ounce) can chopped green chile peppers, drained
1 small onion, chopped
1 teaspoon garlic powder
salt and pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
In a large bowl, combine eggs, chiles, onion, garlic powder, salt pepper and sausage; mix well. Spoon 1/4 cup of sausage mixture into each prepared muffin cup.
Bake in preheated oven for 15 to 20 minutes, until egg has set and a toothpick inserted into each 'muffin' comes out clean.

Nutrition Facts : Calories 154.7 calories, Carbohydrate 1.6 g, Cholesterol 198.9 mg, Fat 12.6 g, Fiber 0.2 g, Protein 8.7 g, SaturatedFat 4.3 g, Sodium 251.1 mg, Sugar 0.9 g

SPICY LOW-CARB EGG AND SAUSAGE MUFFINS

Spicy Low-Carb Egg and Sausage Muffins image

My husband is constantly on-again/off-again a low-carb diet. These are an easy breakfast for him to grab and go in the mornings. They freeze well and are easily re-heated by wrapping in a paper towel and microwaving for a minute. You can lower the cholesterol by using egg whites, or a combination of whites and whole eggs if you'd like. A 16 oz. carton of egg whites is equal to 10 eggs, 1 cup of whites is equal to 5 eggs, and 3 tbsp. whites equals one egg for those who would like to substitute.

Provided by Raquel Grinnell

Categories Breakfast

Time 40m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 11

Ingredients

16 eggs (or substitute egg whites for some or all of eggs)
1 lb hot sausage
2 1/2 cups shredded cheddar cheese
1 teaspoon olive oil
2 cups onions, finely chopped
6 jalapeno peppers, seeded and finely chopped
1/2 teaspoon ground black pepper
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper
1 tablespoon TABASCO® brand Chipotle Pepper Sauce
cooking spray

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!

Nutrition Facts : Calories 161.1, Fat 12.3, SaturatedFat 5.2, Cholesterol 150, Sodium 245.2, Carbohydrate 2, Fiber 0.3, Sugar 0.9, Protein 10.2

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