Low-Carb Portobello and Sausage Breakfast Muffins

These tasty low-carb breakfast muffins are the perfect make-ahead meal for those busy mornings when you don’t have 5 minutes to spare. Just whip up a quick batch or two to freeze over the weekend and you’ll have a hearty, satisfying breakfast that you can just grab, defrost, and go!

Spicy Breakfast Muffins

Yield: 16 muffins
Time to Prepare: 40 minutes

Ingredients
12 oz. spicy pork sausage
12 whole eggs
4 oz. baby Portobello mushrooms, cleaned and cut into small pieces
3 green onions, thinly sliced, green portion only
8 oz. four cheese Mexican blend, finely shredded
2 t. salt
1 t. black pepper

Special equipment: two 12-cup muffin tins

Directions:

Preheat oven to 350˚

Crumble sausage with your hands into bite-sized pieces into a large skillet. Over medium-high heat, cook the sausage until it is no longer pink. Remove from heat and carefully drain excess fat.

Crack eggs into a large glass bowl and beat thoroughly with a fork. Add cooked sausage, Portobello mushrooms, green onion, ½ cheese blend, salt and pepper. Vigorously stir with a fork to blend all ingredients.

Spray both muffin tins thoroughly with non-stick cooking spray and scoop ¼ cup of egg mixture into each container. (You should have enough for approximately 16 muffins)

When finished, top each cup with equal amounts of the remaining Mexican-blend cheese.

Place in oven and bake for 20–25 minutes. Remove from oven and cool slightly before removing from pan. Serve immediately or place in freezer-safe container to freeze for later use.

Yields 16 medium-sized muffins.

 

Low-Carb Portobello and Sausage Breakfast Muffins
Prep time: 
Total time: 
Serves: 16 muffins
 
These tasty low-carb breakfast muffins are the perfect make-ahead meal for those busy mornings when you don’t have 5 minutes to spare. Just whip up a quick batch or two to freeze over the weekend and you’ll have a hearty, satisfying breakfast that you can just grab, defrost, and go!
Ingredients
  • 12 oz. spicy pork sausage
  • 12 whole eggs
  • 4 oz. baby Portobello mushrooms, cleaned and cut into small pieces
  • 3 green onions, thinly sliced, green portion only
  • 8 oz. four cheese Mexican blend, finely shredded
  • 2 t. salt
  • 1 t. black pepper