Egg Muffins
11g
FAT
10g
PROTEIN
1g
NET CARB
Easy
PREP TIME: 5 minutes
COOK TIME: 30 minutes
YIELD: 12 Egg Muffins
MACRONUTRIENT RATIO: 1:1 (does not include additional ingredients)
CALORIES: 147
KETO DIET PLANS: Modified Keto and Modified Atkins
Recipe submitted by Keto Ambassador, Jade Nelson
When its prep week in my house this is always on the list to make, I would also say it’s the most requested recipe when people ask me to cook something for them. Little do folks know how very easy this recipe is, it’s so easy I am going to share it with you.
This is the kind of recipe that I don’t think you always have to follow to the letter. When I make them I use whatever is in the refrigerator. This recipe helps you get rid of that little amount of this or that left in the fridge, so you don’t feel wasteful.
With that being said I won’t leave you high and dry without a rough outline of a recipe but keep in mind this recipe is flexible.
INGREDIENTS
12 eggs
1/2 pound Italian sausage
1/4 cup 36% heavy cream
1/2 teaspoon garlic powder
2 teaspoons chives
Pinch or two of Himalayan pink salt
DIRECTIONS
1Pre-heat the oven to 350º degrees.
2Brown the sausage until entirely cooked through. Allow the meat to cool in the pan, but do not drain off the fat.
3Crack all your eggs into a large bowl and add the heavy cream. Add the seasonings and any optional add-ins, whisk together very well.
4Add the meat to the egg mixture, stir to combine.
5Distribute the mixture into a well greased muffin tin. Bake for 30 minutes or until egg centers are set.