Maple Sausage Egg Muffins

[Doug Varrieur]

Maple Sausage Egg Muffins

INGREDIENTS
raw breakfast sausage
2 whole eggs
4 egg whites
2 teaspoons rubbed sage
4 drops FAT TO SKINNY Zero Sweetener
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, 4 drops FAT TO SKINNY Zero Sweetener, 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, for on the go breakfast fast.

[Doug Varrieur]

These also make a wonderful on the go snack, pack up a few and take them on a hike in the woods

[AliciaInTX]

Wow!! This is SO good! I wasn't sure about it....but it is SUPER yummy! I didn't have maple extract, so I used sugar free maple syrup (butter flavor) and I used smoked cheddar. They turned out awesome!

Thanks so much!

[AliciaInTX]

Oh...and maybe my eggs were small, but I had to make an additional full egg, plus two egg whites, 1/2 tsp other ingredients to fill all 12 muffin tins. (just FYI!)

[umpa]

Smoked cheddar? That sounds wonderful!

[o0OSusieO0o]

Wow... how yummy. I will need to make this just for me, Mary doesn't not like cheddar.

[mouseissue]

Smoked cheddar sounds wonderful!
Smoked Gouda sounds good, too!

Tony

[umpa]

Dougs favorite cheese is smoked gouda

[mouseissue]

Dougs favorite cheese is smoked gouda

Great minds taste alike!

Tony

[anjelhands]

I've gotta try this. How much sausage?

[mouseissue]

I've gotta try this. How much sausage?

Hi, anjelhands!

I've made this using a 1 lb. roll of breakfast sausage.
You can add more or less depending on your taste.

I've also found using Italian sausage (removed from its casing) works well, too!
You can use it alone or blended with breakfast sausage.

Tony

[morgan]

Is this another one of your things ( raw sausage meat) that has low or zero carbs because the one we have in Australia has quite a few carbs in it.   

[shawn116]

Morgan can you get your hands on some fresh ground pork or possibly grind it yourself?  If so you can easily make your own and control what goes in it.  There is tons of recipes online for the seasonings you could add and control the carbs.   

[mouseissue]

Is this another one of your things ( raw sausage meat) that has low or zero carbs because the one we have in Australia has quite a few carbs in it.  

Hi, Morgan!

Since so many great low carb recipes use sausage, investing in a meat grinder would be a good idea.
It's really not that difficult to do. And can be fun, too!

I have a manual model and an attachment for our KitchenAid stand-up mixer.
I don't have a sausage stuffer. I mold the sausage into the shapes I want.

My buddy just bagged a deer the other day. I expect to have some venison around soon!
Venison makes WONDERFUL sausage!!!

Here are couple of sites that explain how to make sausage;

http://www.simplyrecipes.com/recipes/how_to_make_homemade_sausage/
http://thespicysausage.com/sausagemakingrecipes.htm

Some recipes call for sugar, flour, or other carby ingredients.
In those cases just substitute, FTS Zero, xylitol, almond flour, etc..

Tony

[mdanziger]

Guess what will be served for breakfast in my house tomorrow... I can't wait.