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Egg and Sausage Muffins
The no excuse breakfast! These faux muffins are worthy of serving to guests.
12 large eggs
16 oz pork sausage
1/4 cup cream (half & half)
1 tsp salt
1 tsp pepper
Preheat oven to 350 °F (175 °C). Spray muffin tin with cooking spray like Pam (can also use mini bundt muffin pan).
Spoon cooked sausage in to the tin, filling 1/2 way.
Mix eggs, cream and other additions (optional: cheese, salsa, bacon, onion - be creative) together and spoon on top of the sausage until almost full.
Bake for about 20 minutes, until eggs are done and slightly golden.
Remove from oven and let sit for a couple minutes. Gently use a spoon to remove the "muffin like" creations.
in 1 serving of Egg and Sausage Muffins.
, 2% carbs, 25% protein.
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