Sausage Egg Muffins

[goingfor60]

I made these on Sunday and they were great! The recipe came from some web news letter I forget which one D.Bauer maybe.

I put them in the refrigerator yesterday and today I had 2 for breakfast after just 1 min in the microwave and they were still good.

Here's the recipe:

* Sausage Egg Muffins *

1 pound Jimmy Dean or Bob Evans Sausage
(browned, crumbled, and drained)
4 eggs
1/2 cup heavy cream
1/4 cup Atkins Bake Mix or Soy Flour
1 cup grated cheddar cheese

I added 1 to 1 1/2 teaspoon sage and will continue to add variations on up coming batches.

Beat together eggs, cream and bake mix. Stir in sausage and
cheese. Spray non-stick muffin cups with Pam. Divide batter
evenly into 12 muffin cups. Bake in preheated 350 oven for
20-25 minutes, they will brown slightly on top.

Makes 12 muffins -- 1.7 carbs each.

[Deirdre]

This morning I made a very simple version of this based on the "Mock Danish" recipe. I didn't measure anything though.
I used a small round disposable ziploc container, put some crumbled cooked sausage in the bottom, then some shredded cheddar cheese and poured a slightly beaten egg over top. Microwaved for 2 minutes. It slipped right out of the container.

When I used muffin pans I always had a problem with it sticking to the pan.

[Damsel]

mmmmmmmmmmmmmm
my mouth is druling now i am a newbie to the diet im on my 7 day now but im gonna have to get some of these baking powders and stuff to make food more exciting.
Ta
Damsel :thup: :thup: :thup:

[EllieEats]

That sounds delicious!!!! And one muffin is less carbs than my usual 2 fried eggs and I'm sure just as filling !!! Thanks for the great recipe :D
Ellie :wave:---------- Also---What kind of sausage do you use that has no sugar or fillers???

[EllieEats]

Just noticed the exact sausage brand is on there------- I'm a little dense today :o Thanks again
Ellie :wave:

[EllieEats]

I made these muffins and they are great!!! :thup: I wanted something different-- and they were perfect!! I froze a couple to see how they hold up in the freezer :D
I took a couple with me to work----pop them in the mic-- and YUMMY!! I think this is a :thup: :thup: :thup: for me!!!

Many thanks!!
Ellie :wave:

[wawtigress]

hi, i just tried the egg sausage muffins , but i added 1/2 to tsp of baking powder to the recipe to make them rise . they were great. thank goodness for this bake mix. i also tried the meatballs but the cheese all seemed to cook out before the 20-25 minutes. they're delicious. maybe next time i will pre-scrambled the sausage and the ground beef just until done and then mix everything and see if the cheese holds up better. can't wait for more good recipes , can't wait to try the sheperd's loaf so i can have the philly sandwich.wawigress :thup:

[TerrieP]

Made these with spicy sausage. I also used the suggestion for the baking powder. All I can say is YUMMY. These were easy to make and ohhhhhhhhhh so good.

Thanks! :roll:

[wawtigress]

Yes Terrie , they are great for Atkins dieters. I have switched 4 weeks ago to CAL/CALP and can have regular ones now.But glad you tried . they are a change from the usual.Wawtigress

[Stormy]

I just made these sausage muffin things. WOW. . .they are just super! I also took the tip of adding a bit of baking powder to the mix. Also, I don't have any of the Atkins baking mix, so I used soy flour. Can't taste the soy at all. I used Jimmy Dean low sodium sausage. I also added about 1/4 to 1/2 teaspoon of liquid smoke. (You can find that in the grocery store with the Worcestershire sauce, hot sauces, etc.) It gave the muffins just a little smoke/barbeque like flavor. This recipe is definitely a keeper!

Also, for any of you who have made the French "toast" using the pork rinds you may find this interesting. I didn't have any SF syrup and didn't want to eat them plain, so I took a tablespoon of sour cream and added half a teaspoon of Splenda and some maple flavoring. Very yummy!

:clap:

[Cherio]

Newbie-popping in to report that these are DELISH :thup: I had 2 for dinner with a small salad. Definately something to try if you are getting sick of eggs! :p

[TerrieP]

These freeze really well. Just zap them in the mircowave for 1 minute 25 seconds and you are ready to roll!

[smiley]

Tried another breakfast recipe from the low-carb cafe site.
It is called sausage breakfast

Spray a 12cp muffin tin with a low carb spray.
Mix 6-12 eggs with 1/4 cp heavy cream
Add grated cheese, bacon, salsa, worchestire sauce, onions,mushrooms ( all additions according to taste)
Mix it all up together, and add pepper and dash of salt
Spread COOKED spicy sausage on the bottoms of muffin cups to about half-way, add egg mixture to almost the top
Bake at about 325-350 for about 20 minutes or tops look bubbly and brown.
Let cool slightly and gently remove
I freeze in groups of 3 and my husband takes them out when in a hurry for work.
REALLY GOOD!!!!

Smiley :wave:

[laxlori]

I made the muffins and they were DELICIOUS!!!! :roll:

[Gwennie]

Newbie here. HI! cherio!!!! I am getting tired of eggs to and this sounds awesome! I am deffinatly gona try Thanks.

[clwydd]

If you don't trust your sausage not to have dextrose or nitrates or bread crumbs or anything else you find objectionable, it's easy enough to make your own--particularly for a recipe like this that just calls for sausage meat. The most important thing is that there is enough fat in the meat (generally around 30%). If you don't have a meat grinder, you can use a food processor to mince the meat. Then season to approximate your favourite sausage. Breakfast sausage usually contains salt, pepper, sage, thyme, ginger, mace or nutmeg, and paprika. For italian, try adding salt, pepper, oregano and fennel seed. Just add your seasonings a little at a time, fry little bits to taste it, and keep notes!

Susan

[Gabrielle]

These sound great. Thank you for that wonderful recipe. I'll definately be making some soon. :)

Another thought, could always substitute bacon if you didnt' want sausage.


Gabrielle

[Jo-Ann 2]

I've made something similar to this with bacon. If you make it crispy it stays at the bottom and it is like a crust, if you like it cooked a little less then it incorporates itself into the rest of the ingredients. Either way it's a fast food when you don't have alot of time. I like to have a little salsa or tany sour cream with mine or simply a nice salad.
Jo-Ann :wave:

[Jamori]

being rather bored this morning, i setup a fitday thing and entered these muffins as a custom food .... here's the nutritional analysis

Total batch:
calories: 2806.87
ttl fat: 240.83
sat fat: 92.6238
carb 15.86
fiber 2.115
protein 123.453


Per Muffin:
calories 233.91
fat 20.07
sat fat 7.72
carb 1.32
fiber .18
protein 10.29

that's with the baking powder, cause that's how i make 'em :)

[mnbooger]

these yesterday and were good enough that I thought I would help bring this recipee back to the first page for some newbies to see. I used italian sausage, a 3 cheese mexican blend and the bakingpowder suggestion.

[jeanyyy]

I've been making these for a while now, but I modified the recipe a bit to make more volume. Basically added 2 more eggs and other ingredients in proportion, except the sausage and cheese. They're great, very handy to take to work, etc and more filling now. Here's the modified recipe.

* Exported from MasterCook *
Sausage Egg Muffins
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound sausage meat -- Jimmy Dean, browned, crumbled, drained
6 large eggs
3/4 cup heavy cream
1/2 cup Atkins Bake Mix -- or Soy flour
1/2 tsp baking powder -- 1/2 to 1 tsp
1 teaspoon sage -- approx
1 cup cheddar cheese -- grated
1 cup mushroom pieces -- sauteed
Preheat oven to 350 F and spray non-stick muffin cups with Pam.
Brown sausage, crumble and drain.
Beat together eggs, cream, bake mix and baking powder.
Stir in sausage and cheese.
Divide batter evenly into 12 muffin cups.
Bake in preheated 350 oven for 20-25 minutes, they will brown slightly on top
Description:
"Excellent Induction-friendly recipe. Muffins may be frozen and reheated, very portable."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 300 Calories; 26g Fat (79.4% calories from fat); 13g Protein; 3g Carbohydrate; 1g Dietary Fiber; 150mg Cholesterol; 402mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates.
NOTES : NB - I may have baked mine a tad longer, cos they browned quite a bit - still moist, though.
Nutr. Assoc. : 0 0 0 0 0 0 0 0

[Doitnow]

I make a version of these with no baking mix: I put in sausage and pour over eggs/cheese/cream mixture.

Just wanted to suggest adding herbs for different tastes.

Also, I found a recipe that used spinach on the bottom instead of sausage, called spinach frittatas but it was exactly the same recipe. The spinach ones are, obviously, lighter. And they were yummy.

[Going2doit]

OK so I don't have access to any of the 'aitkins' products. Soy flour sounds to be the same with a pinch of baking powder - how many carbs please someone

[wawtigress]

It has been a while since I tried the sausage egg muffins but your way sounds great. Will have to try sometime.wawtigress

[Going2doit]

:yay:
Made these yesterday.
Used pork mince and lots of sage cooked really well and drained on paper towel so that it was crumbly then added it to the egg, cheese, protein flour mix as well as:

mushrooms - 1 cup saute`d
spinach - 1/2 cup saute`d in cream mashed
1/4 cup continental parsley chopped fine
1/4 cup chives chopped fine
and
Protien flour
1 tsp baking powder
Placed 1/2 cherry tomato on top for a bit of colour and
Baked in fan forced oven at 150deg C for 35 minutes. They rise really well and so have sent Hubby off with a couple today to nuke for his morning tea.
It worked out a 1.5g carb each as far as I could work out.

Simply DIVINE :angel: :angel:
ANyone else got any variations???

[jerppt]

Yummy-
I am sure this has been said before but I was sooooo tired of just eggs and bacon for breakfast-This is a nice change
Very easy and very good
Thanks for posting!!!!

[nicksmom]

thanks for sharing the recipe. Time to make more breakfast goodies. School is starting up on Thursday and I want stuff that is quick to not only make but serve.

[JstBrina]

Used this recipe to solve my hankerin for stuffing, will be serving these for Thanksgiving :)

1 Lb. Italian sausage (I used ground bulk, but you can skin links)
1/2 cup chopped onion
1 celery stalk
2 tbsp butter
1/4 cup Atkin's Bake Mix
1/2 tsp baking powder
4 large eggs
1/2 heavy cream
1 cup grated Romano or Parm cheese

I browned the sausage and drained it, then added the butter, onion and celery. Let that simmer about 5 minutes till veggies were semi-soft. Mixed bake mix,baking powder, and 1/2 cup cheese in a bowl, then mixed eggs and cream in another bowl. Combined these two and spooned into greased non-stick 12 muffin pan. Spoon sausage mixture on top, then top with cheese and give them a little push with the spoon to sink into *pastry* mix. Bake at 350 for about 22 minutes. I flipped them onto a cutting board after a very brief sitting on a cooling rack. They were pulling away from the sides of the pan and slid right out.

They came out great, nice and crunchy on outside and the cheese on top as well. My SO likes these with gravy on top, as I generally server them with poultry or pork as a side dish. My next batch I will be adding fresh garlic to my veggies,the sausage had plenty of oregano for the dish, but lacked that real *Italian Stuffing* punch.

I calculate this at about 2.5 carbs a muffin.

[db81971]

Why do you need the bake mix and the baking soda? Does it form a crust or something?

Thanks
Beverly