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Old 12-02-2014, 03:53 PM   #31
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YUM! I wanna make this.
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Old 12-02-2014, 04:59 PM   #32
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Quote:
Originally Posted by Deb34 View Post
I will try this with ham and bacon as I don't care for sausage, although Kolbassa would be good I guess.

I am making this Thursday and will probably cut down on the eggs to 9 like Buffy did.
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Old 12-13-2015, 05:18 PM   #33
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Bumping
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Old 12-13-2015, 07:08 PM   #34
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My friend has somebody who has to eat gluten free and made a breakfast lasagna using rice lasagna noodles and said it was great!
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Old 12-18-2015, 03:02 PM   #35
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I did this with 9 eggs and it was very good. You know I think a Mexican version would be good using canned diced chilies instead of the green pepper and read pepper.
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Old 12-23-2015, 07:50 AM   #36
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I made this last weekend (using 10 eggs), then cut, separated, and froze each serving (9) - it's my quickie breakfast in the mornings -sometimes with Oopsie bread...
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Old 12-23-2015, 09:37 AM   #37
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Good idea..cutting and freezing..

I am making a Mexican version for Saturday..canned green chilies with the cream cheese and Monterey Jack cheese for the cheese.
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Old 12-26-2015, 08:42 PM   #38
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Made this without the cream cheese. Layered cooked sausage/can of diced chilies/cheese/eggs and sour cream whirled in the blender. It took about 45 minutes to cook.
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Old 12-27-2015, 06:57 AM   #39
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Yum!!
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Old 12-31-2015, 06:42 PM   #40
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Yum
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Old 01-01-2016, 06:21 PM   #41
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Subbing ~ yummy!
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Old 01-15-2016, 09:34 AM   #42
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I made something very similar yesterday in my crockpot. How much easier could it be? I cooked it, actually during the day, but I cooked it 7 hours on low and it was perfect. I was able to run a plastic knife around the edges, then a slim spatula down under the bottom to loosen it. I inverted it onto a plate and then inverted the plate into a storage container so it maintained its shape and still had the sausage on the bottom and the cheese on top.
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Old 01-15-2016, 11:54 AM   #43
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Great idea!
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Old 10-27-2017, 04:59 PM   #44
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Making this again, but leaving out the cream cheese..
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Old 10-29-2017, 05:13 PM   #45
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I make this in the extra large muffin tins. Portion control! It is so good it is hard to not overeat it.
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Old 10-29-2017, 06:47 PM   #46
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How long do you bake them for, Sharon? And at the same temperature as in the recipe? And how many of the extra large "muffins" does the recipe yield? I think this is a fabulous idea, so thanks!
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Last edited by Baricat; 10-29-2017 at 06:50 PM.. Reason: Added another question!
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Old 11-12-2017, 10:47 PM   #47
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Sharon yes please tell what temp you used and how long you baked in the tins. Thanks
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Old 11-25-2017, 02:13 PM   #48
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Sorry to be so slow answering this. I baked them for 30 minutes at 350 degrees in the large sized muffin tins. Stick a toothpick in to make sure they are done.
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Old 11-25-2017, 04:10 PM   #49
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Thanks mucho, Sharon!!
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Old 11-29-2017, 10:06 AM   #50
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Sharon, does the recipe as written make a dozen large muffins? Or just six?

These are going on my meal plan for next week breakfast...
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Old 12-02-2017, 05:36 PM   #51
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I made twelve muffins. They didn't quite fill the muffin tins, but they were a nice serving size. I used the frozen pepper and onion strips.
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Old 12-02-2017, 05:42 PM   #52
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I think I am going to try both a Mexican and Italian version of this as a dinner entree. I'll sub chorizo and season it with chili powder, coriander, and cumin, and add some diced green chilies and a serve with salsa, guacamole, and sour cream for the Mexican and Italian sausage, italian herbs, mozzerella and paresan, and some marinara sauce for the Italian.
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Old 12-02-2017, 05:56 PM   #53
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Quote:
Originally Posted by sbwertz View Post
I think I am going to try both a Mexican and Italian version of this as a dinner entree. I'll sub chorizo and season it with chili powder, coriander, and cumin, and add some diced green chilies and a serve with salsa, guacamole, and sour cream for the Mexican and Italian sausage, italian herbs, mozzerella and paresan, and some marinara sauce for the Italian.
You had me at Italian...

Thanks for posting the number of muffins you made. I filled the pan higher, and only got 8. The next time, I won't make them so full. I like the idea of a dozen shorter muffins.

I added diced fresh tomatoes, which I salted and drained for a half hour on paper towels, and chopped mushrooms, cooked a couple of minutes in the microwave and drained with the tomatoes. And a bit of blue cheese. And lots of crumbled bacon. Oh, my. Seriously yum.

Well, I can see what I'm making tomorrow. BOO yah!
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Old 12-03-2017, 09:28 AM   #54
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Everything is better with bacon!
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Old 12-11-2017, 05:23 AM   #55
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This thread is right on time! Thanks for bumping

My SIL serves a breakfast casserole for Christmas day brunch.....but it has hashbrowns in it. I have been thinking of bringing something low carb.
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Old 12-11-2017, 05:28 AM   #56
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Thanks for mentioning this other post....formulating my final version from all of these ideas!!!! I quoted the actual recipe to help me compare.

Quote:
Originally Posted by brittone2 View Post
We've been making the one in post 4 in the thread below (from Locarbman) for years. I have some extended family that are literally disappointed if we have them over for brunch and I don't make this.

http://www.lowcarbfriends.com/bbs/lo...casserole.html

It is really, really good and similar to the recipe you listed. Just thought I'd mention it in case anyone wants to try it or tweak some combo of the two. The cream cheese combined with the sausage is sooooo good. eta: I don't like super eggy so I use 4-6 eggs.

We sometimes make it on a weekend and reheat during the week in the microwave.

Quote:
Originally Posted by bigflopman View Post
ok here is the one I make all the time and my wife (non LC) and daughter LOVE it as well. I make the whole 9x13 and cut it into 12 small squares and it lasts well in the fridge. I have made it and taken on a weeks vacation and it was a lifesaver! You can make the pieces bigger if you need a larger portion.

-1lb ground beef
-1lb ground sausage (i use HOT)
-1 block cream cheese (8oz?)
-half an onion
-half a green bell pepper
-a carton of fresh mushrooms
-a few eggs (2-8 based on preference)
-shredded cheese (@2-4 cups, again preference)
-Chalula hot sauce (optional of course)

Preheat oven to 350 degrees.
I chop the veggies and get them sautéing in a large pot/pan in olive or coconut oil. I start with the GBP and onion because I don't like them to be crunchy and they take longer to get soft. After the GBP starts to get soft I throw in both of the meats and get them browned up almost done (toss in a little salt and pepper). Drain grease and return to pan. Put in block of CC over low heat (to help melt) until thoroughly mixed. (This is where you can add some hot sauce of your choice to the mixture if you want. I like mine a little on the spicy side and sometimes I add it here and sometimes I just put it on top after I get a slice from the fridge.) Spread mixture into a well greased 9x13 pan. (for some reason I have not had good luck with PAM, the mixture still sticks to the glass. Butter seems to work better for me, but it is totally up to you.) I evenly spread out the meat mixture but don't pack it down too tight. In a separate bowl I beat up a few eggs (I would say 4 is a safe place to start if you don't like eggs, but I use 6 or 7) and salt and pepper. Pour egg snot over meat mixture and then cover with your favorite shredded cheese. I use the WalMart brand Colby jack mix and probably use about 3-4 cups because I love cheese . Cook in the oven for about 30 minutes, you want to make sure the eggs are cooked, everything else is already done.

The cream cheese is optional but makes it REALLY good and creamy and gets some fat in there. If you have issues with CC stalling then skip this ingredient. It is out of this world right out of the oven. I am going to experiment with adding some bacon this week. This is a very base recipe that you can obviously tweak and add (or subtract) as desired to your tastes. I started with another recipe and kept tweaking until I got here and this is definitely a staple in my diet. I have lost so much weight eating this delicious casserole. Please let me know if this works out for you.
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