KETO BREAKFAST SAUSAGE EGG CUPS
These low carb breakfast sausage egg cups are great low carb grab and go breakfasts or snacks. Make ahead and store in the freezer for an easy low carb breakfast. Each egg muffin cup has 1.1g net carbs and 13.3g protein!
Provided by Denise
Categories Breakfast
Time 25m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Spray a muffin tin with non-stick cooking spray.
- Cut the sausage into 12 pieces and form into little cups in the wells of the muffin tin. No need for muffin liners.
- In a blender container, add eggs, heavy cream, onion powder, garlic powder and pepper and blend together on low. You could also whisk everything together in a mixing bowl but the with the blender it combines the ingredients better and it's easier to pour.
- Pour over each piece of sausage and top with a 1/2 slice of cheese per muffin. I like the cut the slices of cheese into fourths. It makes covering the round muffins easier.
- Bake for 20 minutes until the cheese is bubbly. Can be stored in the refrigerator for 3-4 days or you can freeze them for later.
- To reheat, just cook in the microwave for a minute or two.
- To make the ham version, just place a slice of deli ham into the wells of the muffin tin instead of the sausage and continue like the rest of the recipe.
Nutrition Facts : Calories 152 calories, ServingSize 1
SAUSAGE & EGG BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: ground sausage, salt, pepper, garlic powder, onion powder, paprika, dried parsley, eggs, shredded cheddar cheese, spinach, tomato
Provided by Tiffany Lo
Categories Breakfast
Yield 4 servings
Number Of Ingredients 11
Steps:
- Mix sausage, salt, pepper, garlic powder, onion powder, paprika, and dried parsley in a bowl until well combined.
- Grease a muffin tin and start to form shells with the sausage mix. Cover the sides and leave room in the middle for the eggs.
- In a separate bowl, mix the eggs, salt, and pepper.
- Pour egg mixture into the middle of each cup.
- Top with shredded cheese, tomatoes, spinach, or toppings of your choice.
- Bake at 350°F (180°C) for 30 minutes.
- Enjoy!
Nutrition Facts : Calories 502 calories, Carbohydrate 2 grams, Fat 39 grams, Fiber 0 grams, Protein 33 grams, Sugar 1 gram
BREAKFAST SAUSAGE EGG CUPS RECIPE BY TASTY
Here's what you need: ground pork, McCormick® fresh sage, McCormick® fresh thyme, maple syrup, kosher salt, McCormick® ground black pepper, McCormick® Fennel Seeds, McCormick® Paprika, McCormick® Garlic Powder, medium eggs, roma tomato, flaky sea salt
Provided by Chris Salicrup
Categories Breakfast
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350˚F (180˚C).
- In a large bowl, combine the ground pork, sage, thyme, maple syrup, salt, pepper, fennel, paprika, and garlic powder. Mix with your hands until evenly combined.
- Divide the sausage mixture evenly between the wells of a 12-cup muffin tin. Using your fingers, press the mixture against the bottom and up the sides of the cups in an even layer that is flush with the tops of the cups.
- Crack 1 egg into each sausage well, then top with tomato slice and season with flaky salt.
- Bake for 30 minutes, or until the sausage is golden brown and cooked through and the egg is set. Remove from the oven and let cool slightly.
- Serve immediately or cool completely and freeze for up to 1 month. To reheat, microwave the cups for x minutes, until warmed through.
- Enjoy!
Nutrition Facts : Calories 211 calories, Carbohydrate 2 grams, Fat 13 grams, Fiber 0 grams, Protein 17 grams, Sugar 2 grams
SAUSAGE AND EGG BREAKFAST CUPS
These Sausage and Egg Breakfast Cups are the perfect individually-sized breakfast on the go! Italian sausage and scrambled eggs are topped with cheese and baked in a biscuit crust. Super easy!
Provided by Katerina | Easy Weeknight Recipes
Categories Breakfast
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350˚F.
- Spray a 12-cup muffin tin with cooking spray.
- Flatten each biscuit and place inside each muffin cup, covering the bottom and sides to form a cup. Set aside.
- Heat olive oil in a skillet set over medium-high heat.
- Add pork sausage to the skillet and cook for about 3 to 5 minutes, or until completely browned, breaking up the meat into crumbles as it cooks.
- Pour in the beaten eggs; season with salt and pepper, and cook and stir for 1 minute, or until just scrambled.
- Remove from heat.
- Spoon sausage and egg mixture evenly into each biscuit-cup.
- Top with shredded cheese.
- Bake for 15 minutes.
- Remove from oven.
- Garnish with parsley and serve.
Nutrition Facts : Calories 133 kcal, Carbohydrate 1 g, Protein 6 g, Fat 12 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 72 mg, Sodium 221 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
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