LOW CARB BREAKFAST SAUSAGE EGG CUPS – FREEZABLE FOR EASY BREAKFAST!
I’ve got a quick one for you today. The new year is almost upon us and I’m already thinking about putting down the cookies and starting to be more strict with what I eat. I also am thinking of organizing. Having already made meals are a must for me. That’s what keeps me from straying off my diet; when I know I have something good in the freezer that I only have to heat up. I do this with my cheeseburger & cauliflower casserole a lot. Now I’ve added these low carb breakfast sausage egg cups. I make a few and eat them all week, either for breakfast or lunch. They are easy and tasty
Originally wanted to make the sausage into a cup that held the egg. I tried a couple versions but this final version is what I found to taste the best. Instead of a cup I just made the sausage into patties and placed it at the base of the muffin tin. Then I scrambled eggs with cream and poured them on top of the sausage. Lastly I placed slices of cheese on the eggs and baked for 20 minutes.
Ingredients
Instructions
for full instruction pleaese see : mylifecookbook.com
Originally wanted to make the sausage into a cup that held the egg. I tried a couple versions but this final version is what I found to taste the best. Instead of a cup I just made the sausage into patties and placed it at the base of the muffin tin. Then I scrambled eggs with cream and poured them on top of the sausage. Lastly I placed slices of cheese on the eggs and baked for 20 minutes.
Ingredients
- 6 eggs
- 6 tbsp heavy cream
- 12 oz breakfast sausage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 slices cheddar cheese
Instructions
- Preheat oven to 350 degrees F.
- Spray a muffin tin with cooking spray.
- Cut the sausage into 12 pieces and form into little patties that will sit on the bottom of each cup in the muffin tin.
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for full instruction pleaese see : mylifecookbook.com