My New and Improved Breakfast Muffins
Hot out of the oven…just had to share. I sent a variation of this recipe
before…but this is BY FAR the best batch I made so far! What is so great
about these muffins is that they are easy and quick to make….they store well
and lasts weeks in the fridge. Great on-the-go recipe!!
Prep time: 10 minutes
Baking time: 25 minutes
Servings: 24 muffins
Carbohydrates per serving: 1.4 g per muffin
Protein per serving: 17 g
Calories per serving: 268
1 pound crumbled bacon
10 sausage links, browned (I use the frozen brown and serve type)
1 cup zuchinni, cut into bit sized pieces
6 eggs
1 1/2 cup ZeroCarb Baking Mix (carbsense) or Atkins Baking Mix
2 cups heavy cream
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded Cheddar cheese (I use cheddar)
cooking spray
1. Preheat oven to 350
2. fry bacon and crumble.
3. chop sausage and zucchini into bite sized bits.
4. Coated muffin tin with cooking spray.
5. In medium bowl…Combine eggs, baking mix, heavy cream, sausage,
zucchini, bacon, shredded cheese, salt and pepper together.
6. Scoop 1/3 cup into each muffin
7. Bake for 25 minutes at 350ยบ F.
ENJOY!!
Valerie
http://www.lowcarbtreasures.com