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.
- 16 eggs (or substitute egg whites for some or all of eggs)
- 1 lb hot sausage
- 2 1⁄2 cups shredded cheddar cheese
- 1 teaspoon olive oil
- 2 cups onions, finely chopped
- 6 jalapeno peppers, seeded and finely chopped
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon garlic salt
- 1⁄4 teaspoon cayenne pepper
- 1 tablespoon TABASCO® brand Chipotle Pepper Sauce
- cooking spray
Directions See How It's Made
- Preheat oven to 350 degrees.
- Brown and crumble sausage until no pink is left, use slotted spoon to put on a plate to cool.
- Add olive oil to pan and saute onions and jalapenos until softened, about 3-4 minutes. Set aside to cool.
- Beat eggs in a large bowl. Add cooled meat and veggies, and the rest of the ingredients except cooking spray. Stir well.
- Spray muffin pans very well with cooking spray (these stick a lot!). Fill each well about 3/4 full.
- 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.
- 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!