Low Carb Breakfast Cupcakes Recipes

LOW CARB BREAKFAST "CUPCAKES"

Low Carb Breakfast

This is a recipe that I make from time to time when I NEED to go back to lo carbing. It is simple and lasts for a few days in a plastic container. You can reheat them, just remember to peel off the cupcake liner first, if it is metallic. Nuke it for a minute or less.

Provided by Fireflylover

Categories Breakfast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 lb sausage (your favorite breakfast type)
2 whole eggs
2 egg whites
2 cups half-and-half
1/4 cup cheddar cheese (shredded)
1 large cupcake liners (I like the foil kind)

Steps:

Preheat oven to 425 degrees F.
Place liners in Jumbo sized muffin baking tin.
Fry Sausage in skillet.
Rinse browned sausage under hot water to remove any excess grease and set aside.
Beat all eggs and Half and Half together.
Divide sausage between the 6 cupcake liners.
Top each with a little cheese.
Pour egg mixture on top until cups are about 3/4 full.
Do not overfill or it will cook over the edge.
Bake for 30 minutes or until well browned on top.

Nutrition Facts : Calories 395.5, Fat 34.2, SaturatedFat 14.7, Cholesterol 140.7, Sodium 793.6, Carbohydrate 5.6, Sugar 0.3, Protein 15.9

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