Low Carb Breakfast Ideas

Every sunday I break out the eggs and look around the fridge to see what I can throw into my egg "muffins". Last week I came up with something really special and it's going to be a part of our daily routine for quite a while.

4 eggs (1.3 carbs per egg= 5.2)

3-4 oz of breakfast sausage (we use Odom's Tennessee Pride because it has no added fillers or any sorts of ingredients that will stall you on your weightloss journey) ** I think this is less then one carb per serving, so I just average out a number just in case because they tend to add up. (1 carb)

1/2 cup of sugar free maple syrup (We use Cary's however please be careful not to over do this or use it as a snack food. It's made with almost entirely sorbitol which has a distinct laxative effect that is most unpleasant. Learned that the hard way. The little amounts that end up in each muffin will be ok). (zero carbs)

3 oz Cream Cheese (3 carbs)

2 oz Heavy Cream (2 carbs)

1 tsp vanilla extract (1 carb)

3 oz cheddar cheese (shredded--any cheese will do, pick your favorite kind). (3 carbs)

approximately 15-16 carbs serves 5 at 3 carbs each. ***induction friendly!!

Preheat your oven to 365 degrees. (oven temps vary, mine is always 10 degrees cooler so I have to bump it up when I cook to 375.)

Heat up cream cheese in the microwave for 30 secs or more until soft. Mix eggs, heavy cream, cream cheese, vanilla extract with either a hand held mixer or an electric beater. (You can mix this by hand however it's very hard to get the cream cheese to be completely smooth and you will likely end up with pockets of cream cheese in your muffin.)

Cook up breakfast sausage being careful to break up the meat into small pieces like ground beef. I fry it up on the stove in a frying pan. When meat is 90% cooked take off heat and pour s/f maple syrup over the sausage.

Take out your muffin tin and spray evenly with cooking spray. Pour batter into muffin tins. I try to make 6 but usually this comes out with only enough for 5 servings. If you dont mind them being a little smaller then 6 muffins should be fairly easy to do.

After the batter has been poured into the tins add the sausage/maple mixture in spoonfuls to each tin. Top each "muffin" with a sprinkle of cheese. Bake in the oven for 25 mins. Let your egg muffins cool! When they're cool they will be pretty easy to get out of the tin. Use a knife to loosen edges if you have to. Enjoy!