LOW CARB BREAKFAST "CUPCAKES"
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
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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Stanley A Wilson
[email protected]These cupcakes are delicious! I love the almond flour and the hint of cinnamon.
Segun Kolawole
[email protected]I've made these cupcakes several times now and they're always a hit. They're so easy to make and they're a great way to start the day.
Azeem Ramzan
[email protected]These cupcakes are a great way to get your kids to eat their vegetables. My kids love them!
Little Boy Gaming
[email protected]I'm not sure why, but my cupcakes turned out really dry. I followed the recipe exactly, so I'm not sure what went wrong.
Maricel Olarte
[email protected]These cupcakes are a great make-ahead breakfast option. I like to make a batch on the weekend and then grab one or two on my way out the door in the morning.
Frank Parton
[email protected]I had some trouble getting the cupcakes to rise properly. I think I might have overmixed the batter.
Yishak Kumlachew
[email protected]These cupcakes are a bit too sweet for my taste, but they're still a good option for a low-carb breakfast.
Jabbar jutt
[email protected]I'm not a huge fan of almond flour, but these cupcakes were surprisingly good. The texture is light and fluffy, and the flavor is spot-on.
Kimbra Moore
[email protected]These cupcakes are a great way to use up leftover almond flour. They're also a good source of protein and fiber.
Susant Saha
[email protected]I've been looking for a low-carb breakfast option that's also delicious, and these cupcakes fit the bill perfectly. They're moist and flavorful, and they keep me feeling full all morning.
Adie Arcade
[email protected]I made these for a brunch party and they were a huge success. Everyone loved them!
deairaa._
[email protected]These breakfast cupcakes were a hit with my family! They're so easy to make and they're a great way to start the day.