Friday, January 27, 2017

Breakfast Muffins

These workout to less than about 2 net carbs each, with most of the fat coming from the nuts.  Cooking the meat ahead of time will get rid of a lot of the fat, plus so long as you are using natural, uncured - what's left should be good.

1 lb natural breakfast sausage separated into 12 equal parts (using a scale that would be about 37 grams each), rolled in a bit of a cylindrical shape and cooked stove top. Set aside on paper towels.

3 tbl half and half (could make dairy free using coconut cream- there's a good one at sprouts)
3/4 tsp cream of tartar
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
3 large eggs, wisked
1/2 cup shredded cheese (could use dairy free alternative)
3/4 cup almond flour 
1 tsp psyllium husk powder

Preheat oven to 375, convection.

Mix dough thoroughly (will be very wet).  Place 1 cooked meat in each silicone muffin liner in a muffin pan.

Pour about 1/8 cup of dough in each muffin liner.

Bake for about 20 minutes, or until golden brown. Turning halfway through. Let them get pretty golden. 

Let them rest for a couple of minutes, then pop them out onto a cooling rack.

Bake on this rack for a few extra minutes to be sure the middles and sides are nice and done. 

Let cool for a minute and enjoy!

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