Spicy Low-Carb Egg and Sausage Muffins

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READY IN: 40mins
Recipe by Raquel Grinnell

My husband is constantly on-again/off-again a low-carb diet. These are an easy breakfast for him to grab and go in the mornings. They freeze well and are easily re-heated by wrapping in a paper towel and microwaving for a minute. You can lower the cholesterol by using egg whites, or a combination of whites and whole eggs if you'd like. A 16 oz. carton of egg whites is equal to 10 eggs, 1 cup of whites is equal to 5 eggs, and 3 tbsp. whites equals one egg for those who would like to substitute.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Brown and crumble sausage until no pink is left, use slotted spoon to put on a plate to cool.
  3. Add olive oil to pan and saute onions and jalapenos until softened, about 3-4 minutes. Set aside to cool.
  4. Beat eggs in a large bowl. Add cooled meat and veggies, and the rest of the ingredients except cooking spray. Stir well.
  5. Spray muffin pans very well with cooking spray (these stick a lot!). Fill each well about 3/4 full.
  6. Bake for 30 minutes. To remove from pan, run a sharp knife around the edges of each muffin and pop out while they're still hot so that they don't stick.
  7. Enjoy hot, or cool and freeze on a sheet pan, then pop into a freezer-safe ziplock bag. Can be reheated in the microwave wrapped in a paper towel for a minute or two on high heat. Enjoy!

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