Low Carb Breakfast "cupcakes"

READY IN: 50mins
Recipe by Fireflylover

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.

Top Review by Cadillacgirl

These were good but not great. I also used 3 eggs instead of whites. They definitely needed some more seasoning. I think I would add green onions, maybe some dill and a lot of pepper! Thanks for the idea! Made for PAC Fall 2012

Ingredients Nutrition

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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