REC: Cheesy Sausage Muffins

Ahhh...Breakfast. The most important meal of the day. These muffins are
fantastic. They are a quikc, "grab and go" breakfast option Make on a
Sunday and you'll have a couple for each morning.

CHEESE SAUSAGE MUFFINS (LOW CARB)

1 pound sausage

6 eggs separated

1 cup CarbQuik (*or the homemade bake mix below)

1/2 cup mayo

1/2 cup sour cream

1 tsp salt

4 ounces shredded cheddar cheese



Preheat oven to 375°F. Spray muffin tins with cooking spray. (I used a
muffin tin that made a dozen muffins and this recipe was perfect)



Crumble and cook sausage and drain fat. Separate eggs. Beat whites till
stiff and set aside. Beat yolks and then add in bake mix, mayo, sour cream,
and salt. Mix in crumbled sausage. Gently fold in egg whites with a spoon so
as to not break down the whites too much. Spoon into muffins tins and bake
for about 30 mins.



Total carb count for the recipe is 26. With 119 grams of protein. About 2.16
carbs per muffin.



Homemade Bake Mix
1 cup soy flour
2 cups soy protein isolate
2 tablespoon baking soda
1 teaspoon salt
2 tablespoons Splenda

Recipe
Sift together then store and use as you would Dr. A's. It's much cheaper and
things come out about the same.

3 carbs per 1/2 cup serving

On Jun 8, 7:21 am, "AutomaticDripCoffee" wrote:
Ahhh...Breakfast. The most important meal of the day. These muffins are
fantastic. They are a quikc, "grab and go" breakfast option Make on a
Sunday and you'll have a couple for each morning.

CHEESE SAUSAGE MUFFINS (LOW CARB)

1 pound sausage
6 eggs separated
1 cup CarbQuik (*or the homemade bake mix below)
1/2 cup mayo
1/2 cup sour cream
1 tsp salt
4 ounces shredded cheddar cheese

Is the Mayo necessary? Maybe I can add some olive oil or butter
instead? Or just up the sour cream? Not a big Mayo fan.

"Susan" wrote

You don't need the mayo or the sour cream if that concerns you.
I make an 8"x8" square pan for weekday breakfast for my husband by beating
10-12 eggs and adding a half cup of shredded cheddar, some chopped onions
and peppers, and either chopped ham or cut up Jones brown and serve
sausages, pluse a 1/4 C of CarbQuick bake mix.

Actually once you figure out how to balance the custard (egg+milk/cream)
ingredients, add-ins, and cooking temperature/humidity/time you don't need
the "CarbQuick bake mix" at all.

I make these "muffins" all the time and they're a big hit, even with non
no-carbies.

The important thing is that the add-ins must NOT be watery. For example, you
want to include tomatoes? Use sun-dried.

The more moisture there is in the final mixture the more at risk you are of
ending up with curdled scrambled eggs.

--
Bob
http://www.kanyak.com

"Opinicus" wrote in message

The important thing is that the add-ins must NOT be watery. For example,
you want to include tomatoes? Use sun-dried.

The more moisture there is in the final mixture the more at risk you are
of ending up with curdled scrambled eggs.

This is an important point. You *can* use about any vegetable in scrambled
eggs, a quiche, custard, etc., *but* if it is at all watery, you need to
first cut or dice it, and sautee in a bit of butter or oil until it's cooked
and "dewatered," for lack of a better term. This also adds flavor, if you
let the vegetables brown just a little. I do this with zucchini (very watery
otherwise), mushrooms, and tomatoes, for example.

HG