My wife and I love breakfast. On days that we have off together we make it a point to get up and cook a nice big breakfast together of eggs, sausage or bacon, or even pancakes. However sometimes breakfast can get stuck in a little bit of a rut. We decided to try to mix things up a little and get creative with two super easy things. You could say that these ideas came loosely based out of a traditional breakfast my mom makes. On holidays my Mom makes a savory egg bake and home made caramel rolls which go great together. Its one of my favorite things. But both items have a ton of carbs in them. In an effort to come up with something that was both savory and sweet heres what we discovered.
Low Carb Sausage & Egg Breakfast Muffins with Sweet Cinnamon Crisps
Low Carb Sausage & Egg Breakfast Muffins with Sweet Cinnamon Crisps
We found our breakfast muffin recipe on-line and tweaked it a bit. We only needed 9 eggs.
Ingredients
1/2 pound ground pork sausage
12 eggs, beaten
1/2 (4 ounce) can chopped green chile peppers, drained
1 small onion, chopped
1 teaspoon garlic powder
salt and pepper to taste
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
2. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
3. In a large bowl, combine eggs, chiles, onion, garlic powder, salt pepper and sausage; mix well. Spoon 1/4 cup of sausage mixture into each prepared muffin cup.
4. Bake in preheated oven for 15 to 20 minutes, until egg has set and a toothpick inserted into each 'muffin' comes out clean.
Ingredients
1/2 pound ground pork sausage
12 eggs, beaten
1/2 (4 ounce) can chopped green chile peppers, drained
1 small onion, chopped
1 teaspoon garlic powder
salt and pepper to taste
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
2. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
3. In a large bowl, combine eggs, chiles, onion, garlic powder, salt pepper and sausage; mix well. Spoon 1/4 cup of sausage mixture into each prepared muffin cup.
4. Bake in preheated oven for 15 to 20 minutes, until egg has set and a toothpick inserted into each 'muffin' comes out clean.
These were super yummy, and really easy to make. I enjoyed mine with a little hot sauce. We had some left over that we put in the fridge and had later and they were still good. Almost like mini low carb quiches. The great thing is, you could really do whatever ingredients you wanted. Peppers, onion, ham, spinach or whatever. Everyone could make their own kind. Could be a fun group breakfast to make.
To get something sweet to pair with our muffins we decided to take a couple low carb tortillas, butter them and cover them in Splenda and cinnamon. We placed them on a cookie sheet in the oven and let them go until they we nice an crispy. Very yummy and a nice treat to have with breakfast. Only carbs involved were what was in the tortilla. They tasted great with our french press coffee too.
Easy, and fun. That's how we like to cook. And it made for a great new breakfast experience.
Easy, and fun. That's how we like to cook. And it made for a great new breakfast experience.
