Low Carb Breakfast: Egg Muffins

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I have finally fine tuned my recipe for Egg Muffins.  How hard can they be you ask?  Well the problem is they stick to the pan.

SO I am going to share with you what works for me.  These are a great run out the door or up to early to cook a full breakfast snack.

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Ingredients:

1 Dozen Eggs

Shredded cheddar cheese

Cooked chopped broccoli

Crumbled cooked breakfast sausage (or bacon, or ham – what ever you choose)

Salt/Pepper and any seasonings to taste

EVOO spray

Tinfoil cupcake liners

12 cup muffin tin

Pre-heat oven to 350.  Remove the paper liners from the foil liners.  Place the foil liner into muffin tin.  Quick spray each one with EVOO spray.

Scramble the eggs in a large bowl. Set aside.  In each tin add some sausage and broccoli.  Using a ladle fill each tin with the equivalent of 2 eggs.  Top with cheese.

Bake 20 mins until just starting to brown on top.  Let stand 5 mins then remove from pan.  Let cool.  Refrigerate or freeze.  It is best to defrost in the fridge before heating.

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I love how they pull away from the sides as they cool.  Perfect!IMG_4730

Two of these are perfect for me right before a gym work out.  You can eat them in the car and I LOVE not having to mess the kitchen up to have a bite to eat!

If you freeze them – defrost in the fridge first.  I microwave mine (SANS foil wrapper!) for about 30-35 secs.

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