Hello again all! I hope you are having a great week so far. I am so excited about the clocks finally changing. I was a little bummed about missing an hour of sleep Saturday night, but I love that it is still light out when I get home from work. It just makes me feel like I still have a little bit of daytime left even after a long work day, which is so nice. Also, the weather is getting so much better! No more snow in Dallas this year PLEASE! All I want is for spring to arrive so I can stop bundling up every time I go outside. I desperately want to get back into taking walks and jogs around the neighborhood, and the combo of nicer weather and extra daylight after work is definitely making that possible. As of late I have been trying to eat even healthier. I have put myself back on the South Beach Diet and have been Phase One all week long. Because of that, I have a few new healthy and low carb recipes to share with you all in the next couple of days. My first one is a breakfast recipe. I don't usually go outside the typical bacon and eggs, breakfast smoothies, or grabbing a breakfast sandwich on the go when it comes to the most important meal of the day. For some reason, I just don't test out new breakfast recipes often. However, because I am NOT a morning person, this flour-less egg muffin recipe from Kalyn at Kayln's Kitchen perked my interests because it is a Phase One compatible make-ahead meal. I have to say, the Hubs and I ate these muffins all week and they were delicious! They were also so simple to make. This is quickly going to become a staple breakfast in our household. I made mine with cooked chicken breakfast sausage, green onions, and white cheddar cheese, but you can really fill them with whatever you like. I hope you get creative and enjoy this simple breakfast!
Flour-less Egg Muffins
- 12 eggs
- 1 cup of finely grated white cheddar cheese
- 3 green onions, diced
- 6 small breakfast sausage links, diced (I used Applegate chicken sausage with sage)
- 1 teaspoon of Sriracha hot sauce
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- grape seed oil to grease the pan
Preheat your oven to 375 degrease. Pour a little grape seed oil onto a paper towel and grease your muffin tin (silicone cups or a silicone muffin pan is preferred, but I used a metal one and it worked fine). Cook your sausage according to packaged directions and set aside allowing them to cool. Grate your cheese and chop your green onions. Chop your cooled sausages into half inch pieces. Fill each muffin tin about half way with the sausages, cheese, and diced green onions. In a large bowl, whisk together the eggs, salt, pepper, and hot sauce. Pour the egg mixture into the muffin tin, filling each cup about 3/4 of the way. Mix each cup a little with a fork to evenly combine all the ingredients. Put your muffins into the oven and bake for about 25 minutes, or until they become slightly brown on top. Remove from the oven and allow to cool. Once cooled, store in the refrigerator. In the morning, remove a muffin and microwave for 45 seconds. Eat and enjoy your grab and go breakfast!