PoofieD
Wed, Nov-20-02, 20:58
I found this on an aol board.
Saute 1/2 lb of bulk breakfast sausage with 1/3 c. chopped onion, 1/4 t. minced garlic, 1/2 t. salt, and 1 tsp. chili powder. While that's cooking, beat 10 lg. eggs and add 1/2 c. shredded cheddar cheese to them. When the sausage mixture is browned, drain it and dump it into the egg & cheese mixture and stir. Spray 12 muffin tins with Pam and spoon about 1/3 c of the mixture into each tin. Bake at 350 for 30 minutes. Remove to a wire rack
immediately. When they're thoroughly cooled, store by twos in Ziplock baggies. They keep well in the frig for a week. They get spongy if you freeze them. Each serving of 2 muffins is 3 gr. of carbs, give or take .5 grams. You can substitute different cheeses or even use bacon instead of sausage.
Enjay!!
Poofie!
Saute 1/2 lb of bulk breakfast sausage with 1/3 c. chopped onion, 1/4 t. minced garlic, 1/2 t. salt, and 1 tsp. chili powder. While that's cooking, beat 10 lg. eggs and add 1/2 c. shredded cheddar cheese to them. When the sausage mixture is browned, drain it and dump it into the egg & cheese mixture and stir. Spray 12 muffin tins with Pam and spoon about 1/3 c of the mixture into each tin. Bake at 350 for 30 minutes. Remove to a wire rack
immediately. When they're thoroughly cooled, store by twos in Ziplock baggies. They keep well in the frig for a week. They get spongy if you freeze them. Each serving of 2 muffins is 3 gr. of carbs, give or take .5 grams. You can substitute different cheeses or even use bacon instead of sausage.
Enjay!!
Poofie!