companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
Available at http://www.247lowcarbdiner.com

Sunday, August 7, 2011

Sausage Breakfast Bites


These are pretty much a variation of the breakfast casseroles I have done for years. This time, baked in my Babycakes cupcake baker. Yes, I know I am on a roll here. These will work in any muffin tin you choose as well, so there. No complaining about my specialty gadget.

My oldest boy said making these in the machine took them up a notch. You see, he and I love corners. We want the edges of baked goods, casseroles, etc. He even eats all the pizza crusts that others leave behind. As my friends will often attest, we don't like underdone anything. Cookie dough. No. Marshmallows anything less than blackened? Umm, no. Is it any wonder he loves this casserole made into mini muffins? More surface area equals more browning equals happy boy. That is about as mathematical as I get.

It might be just as quick to make this as a standard casserole and cut it into squares. It might be just as easy to pour the batter into muffin tins or silicon cups. But I love my new gadget, and it does cook these in a flash. About 5 minutes for each 7 bites. I made the whole batch and saved some for breakfasts later in the week. That is how I do it at the Diner. If you don't want to cook ahead, you could even make up the batter on the weekend and keep it in a jar to make fresh muffins each morning during the week. I haven't tried that, but I have heard that it works.

Sausage Breakfast Bites


1 pound pork sausage
12 eggs
1 1/2 cups shredded Jack cheese
4 ounces green chilies
3 Tablespoons coconut flour
1/2 teaspoon black pepper
1/2 teaspoon salt


Brown sausage and drain off grease. In a large bowl, beat eggs with salt and pepper. Stir in chilies, cheese, coconut flour and sausage. Spray muffin tins or cups with cooking spray and fill each with the egg mixture. Bake until set and lightly browned.

Serves 12 at     342 calories       2.4 net carbs      (Carbs per muffin will vary by size)

Any of the savory muffins in the e-book would work as well. I just used what I had this morning. I often add some cream cheese to help with the texture baked eggs sometimes get, but I was saving that for some work on some mini-pies later this afternoon. I'll keep you posted on those, but how does a blueberry cream cheese mini pie sound to you? Yeah, me too. Check back soon!


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9 comments:

Ginny said...

These look great Lisa! I did something similar in omelet form the other day. I like the muffin idea!

MemoryKeeper said...

I made these in my muffin top pan and it made 16 muffins. They are so good. The texture reminds me of a salmon croquette, so I may try to use the base to make salmon croquettes! There are so many possibilities with this dish! Thanks so much! Wow, love it! I think I've realized that "less is better" using coconut flour...

Lisa, motyok said...

MemoryKeeper--I agree. I can see how my recipes for muffins have evolved. The ones I make now are lighter in texture than my early recipes.

Jennifer said...

For a minute I thought they were muffins. :)

Ciccia said...

They're making me hungry! You've got some great recipes! I'm following you from Rome!

Melissa said...

I'm just starting on a low carb journey and I'm excited to try some of your recipes. Could you please post nutrition info along with the recipes so that those of us who have to count the actual carbs, etc. will know the amounts. Thanks for your wonderful site!

Anonymous said...

Help please, these sound divine. I would need to make them as a casserole. 13 x 9 dish size be okay and what temp and how long in the oven?

Thank you for all your hard work, you are an inspiration!

Anonymous said...

What if u dont hAve coconut flour

Anonymous said...

What oven temp?