Fri, Jul-04-03, 00:49
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Senior Member
Posts: 8,545
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Plan: HCG/LCHF
Stats: 224/201/190
BF:
Progress: 68%
Location: Lower Mainland, BC, Canad
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I've been making these for a while now, but I modified the recipe a bit to make more volume. Basically added 2 more eggs and other ingredients in proportion, except the sausage and cheese. They're great, very handy to take to work, etc and more filling now. Here's the modified recipe.
* Exported from MasterCook *
Sausage Egg Muffins
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound sausage meat -- Jimmy Dean, browned, crumbled, drained
6 large eggs
3/4 cup heavy cream
1/2 cup Atkins Bake Mix -- or Soy flour
1/2 tsp baking powder -- 1/2 to 1 tsp
1 teaspoon sage -- approx
1 cup cheddar cheese -- grated
1 cup mushroom pieces -- sauteed
Preheat oven to 350 F and spray non-stick muffin cups with Pam.
Brown sausage, crumble and drain.
Beat together eggs, cream, bake mix and baking powder.
Stir in sausage and cheese.
Divide batter evenly into 12 muffin cups.
Bake in preheated 350 oven for 20-25 minutes, they will brown slightly on top
Description:
"Excellent Induction-friendly recipe. Muffins may be frozen and reheated, very portable."
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Per Serving (excluding unknown items): 300 Calories; 26g Fat (79.4% calories from fat); 13g Protein; 3g Carbohydrate; 1g Dietary Fiber; 150mg Cholesterol; 402mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates.
NOTES : NB - I may have baked mine a tad longer, cos they browned quite a bit - still moist, though.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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