Active Low-Carber Forums
Atkins diet and low carb discussion provided free for information only, not as medical advice.
Home Plans Tips Recipes Tools Stories Studies Products
Active Low-Carber Forums
A sugar-free zone


Welcome to the Active Low-Carber Forums.
Support for Atkins diet, Protein Power, Neanderthin (Paleo Diet), CAD/CALP, Dr. Bernstein Diabetes Solution and any other healthy low-carb diet or plan, all are welcome in our lowcarb community. Forget starvation and fad diets -- join the healthy eating crowd! You may register by clicking here, it's free!

Go Back   Active Low-Carber Forums > Main Low-Carb Diets Forums & Support > Kitchen: Low-Carb Recipes > Breakfast Ideas
User Name
Password
FAQ Members Calendar Mark Forums Read Search Gallery My P.L.A.N. Survey


Reply
 
Thread Tools Display Modes
  #16   ^
Old Tue, Feb-05-02, 12:59
clwydd clwydd is offline
Senior Member
Posts: 153
 
Plan: Protein Power
Stats: 285/234/160
BF:
Progress: 41%
Location: Halifax
Default Making your own sausage meat

If you don't trust your sausage not to have dextrose or nitrates or bread crumbs or anything else you find objectionable, it's easy enough to make your own--particularly for a recipe like this that just calls for sausage meat. The most important thing is that there is enough fat in the meat (generally around 30%). If you don't have a meat grinder, you can use a food processor to mince the meat. Then season to approximate your favourite sausage. Breakfast sausage usually contains salt, pepper, sage, thyme, ginger, mace or nutmeg, and paprika. For italian, try adding salt, pepper, oregano and fennel seed. Just add your seasonings a little at a time, fry little bits to taste it, and keep notes!

Susan
Reply With Quote
Sponsored Links
  #17   ^
Old Fri, Feb-08-02, 06:43
Gabrielle Gabrielle is offline
Registered Member
Posts: 47
 
Plan: Atkins
Stats: 225/211/165
BF:
Progress: 23%
Location: Virginia
Default :)

These sound great. Thank you for that wonderful recipe. I'll definately be making some soon.

Another thought, could always substitute bacon if you didnt' want sausage.


Gabrielle
Reply With Quote
  #18   ^
Old Sat, Feb-09-02, 09:52
Jo-Ann 2's Avatar
Jo-Ann 2 Jo-Ann 2 is offline
Senior Member
Posts: 698
 
Plan: atkins
Stats: 179.6/179.6/144 Female 5'5"
BF:
Progress: 0%
Location: Nova Scotia
Talking Bacon

I've made something similar to this with bacon. If you make it crispy it stays at the bottom and it is like a crust, if you like it cooked a little less then it incorporates itself into the rest of the ingredients. Either way it's a fast food when you don't have alot of time. I like to have a little salsa or tany sour cream with mine or simply a nice salad.
Jo-Ann
Reply With Quote
  #19   ^
Old Sat, Feb-09-02, 10:57
Jamori Jamori is offline
Registered Member
Posts: 51
 
Plan: Atkins
Stats: 230/169/165 Male 72 inches
BF:
Progress: 94%
Location: Raleigh, NC
Default

being rather bored this morning, i setup a fitday thing and entered these muffins as a custom food .... here's the nutritional analysis

Total batch:
calories: 2806.87
ttl fat: 240.83
sat fat: 92.6238
carb 15.86
fiber 2.115
protein 123.453


Per Muffin:
calories 233.91
fat 20.07
sat fat 7.72
carb 1.32
fiber .18
protein 10.29

that's with the baking powder, cause that's how i make 'em
Reply With Quote
  #20   ^
Old Mon, May-19-03, 11:04
mnbooger's Avatar
mnbooger mnbooger is offline
Contributing Member
Posts: 92
 
Plan: Atkins
Stats: 302/350/150 Male 69 inches
BF:
Progress: -32%
Location: Shakopee,Minnesota
Default I finally made

these yesterday and were good enough that I thought I would help bring this recipee back to the first page for some newbies to see. I used italian sausage, a 3 cheese mexican blend and the bakingpowder suggestion.
Reply With Quote
  #21   ^
Old Fri, Jul-04-03, 00:49
jeanyyy's Avatar
jeanyyy jeanyyy is offline
Senior Member
Posts: 8,545
 
Plan: HCG/LCHF
Stats: 224/201/190 Female 5'6"
BF:
Progress: 68%
Location: Lower Mainland, BC, Canad
Default

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."
- - - - - - - - - - - - - - - - - - -
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
Reply With Quote
  #22   ^
Old Tue, Jul-08-03, 13:43
Doitnow Doitnow is offline
Registered Member
Posts: 57
 
Plan: atkins/bernstein
Stats: 277/267/160
BF:
Progress: 9%
Location: Puget Sound
Default Savoury muffins. . .

I make a version of these with no baking mix: I put in sausage and pour over eggs/cheese/cream mixture.

Just wanted to suggest adding herbs for different tastes.

Also, I found a recipe that used spinach on the bottom instead of sausage, called spinach frittatas but it was exactly the same recipe. The spinach ones are, obviously, lighter. And they were yummy.
Reply With Quote
  #23   ^
Old Mon, Jul-14-03, 20:37
Going2doit's Avatar
Going2doit Going2doit is offline
Registered Member
Posts: 92
 
Plan: Aitken/pp
Stats: 204/200/166 Female 5' 7"
BF:
Progress: 11%
Location: Norhtern NSW, Australia
Default

OK so I don't have access to any of the 'aitkins' products. Soy flour sounds to be the same with a pinch of baking powder - how many carbs please someone
Reply With Quote
  #24   ^
Old Tue, Jul-15-03, 06:01
wawtigress's Avatar
wawtigress wawtigress is offline
Senior Member
Posts: 251
 
Plan: cad/calp
Stats: 200/186/160 Female 67 inches
BF:
Progress: 35%
Location: florida
Default sausage egg muffin

It has been a while since I tried the sausage egg muffins but your way sounds great. Will have to try sometime.wawtigress
Reply With Quote
  #25   ^
Old Sun, Jul-20-03, 16:50
Going2doit's Avatar
Going2doit Going2doit is offline
Registered Member
Posts: 92
 
Plan: Aitken/pp
Stats: 204/200/166 Female 5' 7"
BF:
Progress: 11%
Location: Norhtern NSW, Australia
Default


Made these yesterday.
Used pork mince and lots of sage cooked really well and drained on paper towel so that it was crumbly then added it to the egg, cheese, protein flour mix as well as:

mushrooms - 1 cup saute`d
spinach - 1/2 cup saute`d in cream mashed
1/4 cup continental parsley chopped fine
1/4 cup chives chopped fine
and
Protien flour
1 tsp baking powder
Placed 1/2 cherry tomato on top for a bit of colour and
Baked in fan forced oven at 150deg C for 35 minutes. They rise really well and so have sent Hubby off with a couple today to nuke for his morning tea.
It worked out a 1.5g carb each as far as I could work out.

Simply DIVINE
ANyone else got any variations???
Reply With Quote
  #26   ^
Old Wed, Jul-23-03, 18:24
jerppt's Avatar
jerppt jerppt is offline
Senior Member
Posts: 200
 
Plan: Atkins
Stats: 239/208/135 Female 5 ft 2 in
BF:don't go there!!!
Progress: 30%
Location: Cedar Rapids,IA
Default

Yummy-
I am sure this has been said before but I was sooooo tired of just eggs and bacon for breakfast-This is a nice change
Very easy and very good
Thanks for posting!!!!
Reply With Quote
  #27   ^
Old Tue, Aug-12-03, 19:37
nicksmom's Avatar
nicksmom nicksmom is offline
Senior Member
Posts: 136
 
Plan: atkins
Stats: 206.5/169.0/145 Female 69
BF:
Progress: 61%
Location: United States
Default

thanks for sharing the recipe. Time to make more breakfast goodies. School is starting up on Thursday and I want stuff that is quick to not only make but serve.
Reply With Quote
  #28   ^
Old Thu, Oct-23-03, 08:46
JstBrina JstBrina is offline
New Member
Posts: 3
 
Plan: Atkin's
Stats: 182/177/130 Female 5'6
BF:
Progress: 10%
Default

Used this recipe to solve my hankerin for stuffing, will be serving these for Thanksgiving

1 Lb. Italian sausage (I used ground bulk, but you can skin links)
1/2 cup chopped onion
1 celery stalk
2 tbsp butter
1/4 cup Atkin's Bake Mix
1/2 tsp baking powder
4 large eggs
1/2 heavy cream
1 cup grated Romano or Parm cheese

I browned the sausage and drained it, then added the butter, onion and celery. Let that simmer about 5 minutes till veggies were semi-soft. Mixed bake mix,baking powder, and 1/2 cup cheese in a bowl, then mixed eggs and cream in another bowl. Combined these two and spooned into greased non-stick 12 muffin pan. Spoon sausage mixture on top, then top with cheese and give them a little push with the spoon to sink into *pastry* mix. Bake at 350 for about 22 minutes. I flipped them onto a cutting board after a very brief sitting on a cooling rack. They were pulling away from the sides of the pan and slid right out.

They came out great, nice and crunchy on outside and the cheese on top as well. My SO likes these with gravy on top, as I generally server them with poultry or pork as a side dish. My next batch I will be adding fresh garlic to my veggies,the sausage had plenty of oregano for the dish, but lacked that real *Italian Stuffing* punch.

I calculate this at about 2.5 carbs a muffin.

Last edited by JstBrina : Thu, Oct-23-03 at 08:49.
Reply With Quote
  #29   ^
Old Sun, Oct-17-04, 10:19
db81971's Avatar
db81971 db81971 is offline
Registered Member
Posts: 99
 
Plan: atkins
Stats: 285/158/150 Female 5'4"
BF:ohmy!..not
Progress: 94%
Location: Wisconsin
Default

Why do you need the bake mix and the baking soda? Does it form a crust or something?

Thanks
Beverly
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Breakfast Sausage (vegetarian optional!) Kristine Breakfast Ideas 10 Thu, Jul-27-06 10:15
egg beaters Britgrl Atkins Diet 14 Thu, Mar-25-04 11:30
Can someone tell me about Egg Mock Muffins? Wenzday Kitchen Talk 2 Mon, Sep-22-03 07:58
atkins muffins cause me cravings? usedtobero Atkins Diet 4 Wed, Jul-23-03 09:31
Sausage Egg Muffins Deirdre Kitchen Talk 3 Wed, May-01-02 10:26


All times are GMT -6. The time now is 09:59.


Copyright © 2000-2024 Active Low-Carber Forums @ forum.lowcarber.org
Powered by: vBulletin, Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.