Post by Loupy on Oct 28, 2014 16:45:30 GMT -7
Loupy's Low Carb Egg Breakfast Muffins
From: Loupy @ loupysrecipebox.proboards.com
I've made these for years. It is a variation of Jorge Cruise's breakfast muffins. You can change up any of the veggies or meat. This is our favorite. Although we do love diced ham in this too. I have never written it down before. My dear hubby asked me to please write it down for his office. These are so easy to warm and take on the go. If you are not doing low carb, you could toast an English Muffin and stick the egg muffin in between the halves and go.
Makes: 36
Serving size 2 egg muffins
Ingredients:
18 large eggs
1 cup half and half
16 oz breakfast sausage
1/2 cup sun-dried tomatoes in herb oil, roughly chopped, un-drained
1-10 ounce can of spinach, drained
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Pinch of red pepper flakes (Optional)
Instructions:
Heat oven to 350 degrees F.
Drain all the liquid from the can of spinach.
In a skillet, brown sausage until no more pink shows.
Meanwhile, crack all the eggs in a large bowl.
Stab the yolks and whisk them up until no white shows.
Whisk in the half and half.
Stirring gently, add in the sun-dried tomatoes.
Pull apart spinach so that there are no large lumps.
Add the spinach and stir gently.
Add in both cheeses, stirring gently from the bottom of the bowl to the top.
Gently stir in sausage.
Add in Crushed red pepper, if using.
Spray a 12 cup muffin pan (Made for cupcakes, not a mini pan) with non-stick spray.
Ladle in mixture until almost full. (About 1/4 in from full)
Cook for about 20 min or until a knife inserted comes out clean.
Gently remove from pan and let completely cool.
When making the 2nd and 3rd batches, stir gently from the bottom of the bowl up.
The heavier items, like the sausage, tend to sink to the bottom.
I separated the muffins putting 2 into each ziploc bag.
I put half in the refrigerator and half in the freezer.
To warm...
For the frozen muffins, either take them down the night before and thaw in the refrigerator.
Warm in the microwave for about a minute.
Or, put them on a paper plate frozen with another plate on top.
Put in microwave for 2 minutes.
Check the center of the muffin to make sure it's warm.
If still cold, microwave for another 30 seconds.
Enjoy
Nutritional Information
serving size 2 muffins
Calories: 240
Total fat 18.4g
Sat fat 7.4g
Cholesterol 224mg
Sodium 514mg
Potassium 112mg
Total Carbohydrates: 3g
Protein 15.6g
Vitamin A 40%
Vitamin C 4%
Calcium 16%
Iron 16%
From: Loupy @ loupysrecipebox.proboards.com
I've made these for years. It is a variation of Jorge Cruise's breakfast muffins. You can change up any of the veggies or meat. This is our favorite. Although we do love diced ham in this too. I have never written it down before. My dear hubby asked me to please write it down for his office. These are so easy to warm and take on the go. If you are not doing low carb, you could toast an English Muffin and stick the egg muffin in between the halves and go.
Makes: 36
Serving size 2 egg muffins
Ingredients:
18 large eggs
1 cup half and half
16 oz breakfast sausage
1/2 cup sun-dried tomatoes in herb oil, roughly chopped, un-drained
1-10 ounce can of spinach, drained
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Pinch of red pepper flakes (Optional)
Instructions:
Heat oven to 350 degrees F.
Drain all the liquid from the can of spinach.
In a skillet, brown sausage until no more pink shows.
Meanwhile, crack all the eggs in a large bowl.
Stab the yolks and whisk them up until no white shows.
Whisk in the half and half.
Stirring gently, add in the sun-dried tomatoes.
Pull apart spinach so that there are no large lumps.
Add the spinach and stir gently.
Add in both cheeses, stirring gently from the bottom of the bowl to the top.
Gently stir in sausage.
Add in Crushed red pepper, if using.
Spray a 12 cup muffin pan (Made for cupcakes, not a mini pan) with non-stick spray.
Ladle in mixture until almost full. (About 1/4 in from full)
Cook for about 20 min or until a knife inserted comes out clean.
Gently remove from pan and let completely cool.
When making the 2nd and 3rd batches, stir gently from the bottom of the bowl up.
The heavier items, like the sausage, tend to sink to the bottom.
I separated the muffins putting 2 into each ziploc bag.
I put half in the refrigerator and half in the freezer.
To warm...
For the frozen muffins, either take them down the night before and thaw in the refrigerator.
Warm in the microwave for about a minute.
Or, put them on a paper plate frozen with another plate on top.
Put in microwave for 2 minutes.
Check the center of the muffin to make sure it's warm.
If still cold, microwave for another 30 seconds.
Enjoy
Nutritional Information
serving size 2 muffins
Calories: 240
Total fat 18.4g
Sat fat 7.4g
Cholesterol 224mg
Sodium 514mg
Potassium 112mg
Total Carbohydrates: 3g
Protein 15.6g
Vitamin A 40%
Vitamin C 4%
Calcium 16%
Iron 16%
...LOL. And,instead of doing muffins he baked it in a 9x13 glass pan. It came out beautifully. You can cut this to size and either refrigerate or freeze them in ziploc bags.