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1 pound sausage
2 whole eggs
2 egg whites
2 cups half and half
1/4 cup cheddar cheese
How To Prepare:
Preheat oven to 425. Place large cupcake liners into a jumbo size muffin tin (one that holds 6 jumbo muffins). Fry sausage in a skillet and then rinse under hot water to remove excess grease and set aside. Beat together eggs and half and half. Divide sausage between 6 cupcake liners. Top each with a little cheese then pour egg mixture on top until cups are about 3/4 full. Dont go much over that or the 'cupcakes' will spill over. Bake for 30 minutes or until well browned on the top.
Note: First, this is good for people who are less than thrilled with eggs. This is a modified quiche recipe that is much more custardy than eggy.
Second, this is something I always make on Sunday night and then have a quicky breakfast for every day that week. They keep perfectly stacked in a tupperware container and are good zapped at full power for 1 minute in
the microwave (remove the cupcake liner first)
Number of Servings:
Carbs per serving - include all nutritional information if known: