Breakfast ideas, need reminders!
Breakfast on the Run Muffins
6 eggs
1/2 cup heavy cream
12 slices bacon, cooked
6 oz cheese of your preference
salt and pepper to taste
1. In a bowl, mix the eggs with the cream and salt and pepper.
2. pour into pam sprayed muffin tins. Fill the cups 1/3 to 1/2 full only.
3. Add 1 slice crumbled bacon to each muffin and then 1/2 oz cheese on top of that.
4. Bake at 350 for about 15 minutes or until slightly browned.
5. store in an airtight container in refrigerator for up to 4 days
6. reheat slightly in microwave before eating
Found at lowcarbfriends.com . Make a batch on the weekends and reheat for breakfast each weekday morning. Try adding mushrooms, onions, tomatoes, turkey sausage, etc
2 lbs bulk pork sausage
1 lb ground beef
3 eggs
2 tablespoons dried onion flakes
1/2 teaspoon black pepper
1/2 lb sharp cheddar cheese
1. Mix all the ingredients together until thoroughly blended (it is best to use your hands or an electric mixer).
2. Form into about 4 dozen 1 to 1 1/2 inch balls and place on a cookie sheet or broiler pan.
3. Bake at 375°F for about 25 minutes.
4. Once they are cool, they can be sorted into individual zip bags and frozen for a grab-and-go breakfast, snack, or other meal.
Egg & Sausage Muffins
Preheat oven to 350 degrees and spray a muffin pan with cooking spray.
Cook up some of your favorite breakfast meat (sausage, chorizo, bacon, turkey)
Drain the meat very well so there is no grease dripping off it.
Fill the bottom of a muffin tin with the meat and then put your favorite kind of cheese on top. Muffin pan will be almost full but not quite.
Combine eggs with either milk or even some cream. Just a little bit though. Put about 1/4 cup of egg mixture into each muffin and using a fork make sure the egg seeps through. It takes about 5 eggs to make 6 muffins.
Bake for about 15 minutes.
Variations: mild chorizo with cheddar cheese.
Storage: put in a plastic bag or container and refrigerate.
Reheat: microwave for about 20 -30 seconds.
