One of the toughest meals of the day for me is breakfast. I am seldom hungry in the mornings and I am not a big fan of “breakfast foods.” However, every single thing you read tells you that “breakfast is the most important meal of the day” and that is especially true if you are looking to shed a few pounds. I tried doing “shakes” for breakfast, but I have yet to find one that doesn’t make me sick as a dog within an hour of drinking it, or make me ravenous hungry which to me kinda defeats the purpose of a “meal replacement” shake if it all it does is make me WANT a real meal. I wanted something healthy, easy, and tasty… and I found it perfectly!
So a few weeks ago I adapted my Breakfast Casserole Muffins to a healthier “low carb” version and made several batches which I have been eating every morning with great success – both in energy and weightloss. In fact it has become a Sunday Ritual to make a new batch for the upcoming week, and even Mike and the girls now enjoy a “muffin” each morning for breakfast. They are healthy, easy to make, the perfect portions, and they take 30 second to heat up to perfection. Talk about a win-win.
Low Carb Breakfast Muffins
Ingredients:
- 1 dozen eggs
- 1 package sausage of choice
- 1 block of medium cheddar cheese – hand grated
- 1 cup cottage cheese
Begin by frying the entire package of sausage, breaking it into as many small pieces as you can. Cook completely until no pink remains, and set aside to let cool. Don’t drain it – I said Low Carb… not low fat. You want that little bit of grease in your muffins – it tastes better.
Hand grate the entire block of medium cheddar cheese. It works much better to hand grate this than to use pre-shredded cheese for some reason. Just trust me. Plus when you hand grate it you get to eat the little leftover part that you cant grate without cutting yourself.
Crack all 12 eggs into a bowl and remove that nasty little white thing. Gently scramble the eggs together with a fork. Then pour in your cooled sausage, grated cheese, and cottage cheese. Using a large spoon mix together well. Then spoon into muffin tins – I use my Pampered Chef Brownie Pan because I like them square.
Bake muffins at 350* for about 30 minutes or until cheese is browning and bubbly and egg is complete cooked through.
Serve with a side of fruit for the perfect healthy meal for breakfast!
My favorite part about these Low Carb Breakfast Muffins is how easy they are to make, and they keep perfectly in the fridge for several days. Even Midge can make her own breakfast now by popping one into the microwave for 30 seconds. You can also change it up by substituting the sausage with bacon, turkey, chicken – or even tofu!
See – no more excuses for miss breakfast now, huh?
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