Low Carb Breakfast cupcakes |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a recipe that I make from time to time when I NEED to go back to lo carbing. It is simple and lasts for a few days in a plastic container. You can reheat them, just remember to peel off the cupcake liner first, if it is metallic. Nuke it for a minute or less. Ingredients:
1 lb sausage (your favorite breakfast type) |
2 whole eggs |
2 egg whites |
2 cups half-and-half |
1/4 cup cheddar cheese (shredded) |
1 large cupcake liners (i like the foil kind) |
Directions:
1. Preheat oven to 425 degrees F.
2. Place liners in Jumbo sized muffin baking tin.
3. Fry Sausage in skillet.
4. Rinse browned sausage under hot water to remove any excess grease and set aside.
5. Beat all eggs and Half and Half together.
6. Divide sausage between the 6 cupcake liners.
7. Top each with a little cheese.
8. Pour egg mixture on top until cups are about 3/4 full.
9. Do not overfill or it will cook over the edge.
10. Bake for 30 minutes or until well browned on top.
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