Maple Sausage Egg Muffins
INGREDIENTS
Raw Breakfast Sausage
2 Whole Eggs
4 Egg Whites
2 teaspoons Rubbed Sage
4 packages of Stevia or splenda
1 teaspoon sugar free Maple Extract
1 teaspoon sugar free Vanilla Extract
12 one inch cubes Sharp Cheddar Cheese
Sea Salt
Cracked Pepper
Paprika
Pre heat oven to 400 degrees. Spray a 12 count muffin pan with non stick cooking spray. In a medium bowl whisk together 2 whole eggs, 4 egg whites, 2tsp rubbed sage, 2tsp Stevia Blend bake-able, 1tsp vanilla extract, 1tsp maple extract, some fresh cracked black pepper, a pinch of sea salt and set aside. Spoon out heaping tablespoons of raw breakfast sausage into the bottom of each muffin hole and press down to make a nice crust. Cut up cheese into twelve one inch cubes. Place a cube in the center of each muffin hole. Ladle the egg mixture equally into muffin holes and bake for 20 minutes. Dust with Paprika
TIP –This muffin browns slightly and has a nice bread-like consistency. The eggs aren’t as dense because of the higher egg white count. The sweetness and extracts make it taste like a maple syrup sausage egg and cheese biscuit. They freeze great too!
