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Date product posted
Mon January 26, 2004
1 lb. sausage
1/2 lb. Sliced mushrooms
1 sm. can sliced mushrooms
1-2 medium onions (Vidalia's best!)
1 tsp. Italian seasoning
Green Onions, chopped
How To Prepare:
Cook & crumble sausage
Cook 2 onions until carmelized (brown)
Cook 1/2 lb sliced mushrooms & sm. can mushrooms I cook all above seperately and set aside, because they cook for different times. When all cooked, mix together in large bowl. Spray 2 big (Texas size) muffin tins with cooking spray. I use a large plastic dipper (type for dipping soup), and dip 1 full dipper of sausage/mushroom/onion mixture per muffin hole. In large bowl (use same bowl after filling muffin tins with sausage mixture), mix eggs & seasoning (beat on "high" with electric mixer for about 1 min). Dip 1 full dipper of egg mixture on top of sausage mixture in each muffin hole. Top with generous amount of cheddar cheese (about 1/4 cup per muffin). Sprinkle top with about 1 Tbs. chives. Bake at 350 degrees for 25-26 min. Don't overbake, or muffins will be dried out. I make these ahead on Saturday so hubby and I can eat a quick low-carb breakfast. Heat 70-75 seconds in Microwave and enjoy! Each muffin has approx. 20 gr. fat, 201 cal., 4 gr. carbs, 20 gr. protein.
Number of Servings:
Carbs per serving - include all nutritional information if known:
Effort (Easy, Average, Difficult):
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