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3	3	<[[https:~~/~~/lowcarbyum.com/bacon-egg-and-cheese-muffins-low-carb-gluten-free/>>url:https://lowcarbyum.com/bacon-egg-and-cheese-muffins-low-carb-gluten-free/]]>
4	4	\\Preheat oven to 375F.
5	5	\\Makes ~~96 mini muffins or 42 regular muffins
6		-\\2 packages Farmer John Original sausage links, browned and broken up (squeezed out of the casings)
	6	+\\24oz package Aidells Chicken & Apple sausage, sliced in 1/2" rounds and quartered, browned
7	7	1 package frozen chopped broccoli, roasted or otherwise dried out
8	8	1 package sundried tomatoes, chopped fine
9	9	\\2 2/3 C almond flour
...	...	@@ -17,8 +17,21 @@
17	17	1 1/3 C cottage cheese
18	18	1 C parm reg cheese
19	19	\\olive oil spray
20		-\\Brown the sausage in olive oil, breaking the pieces up into small nuggets and set aside. Defrost and roast or otherwise dry out the broccoli while prepping everything else. In a very large bowl, mix the dry ingredients, breaking up the lumps in the almond flour with a fork, if necessary. In a separate bowl, whisk or beat the eggs. Add the yogurt to the beaten eggs and continue to beat until well combined. Add the egg mixture to the dry ingredients, along with the cheeses, broccoli, and sausage, mixing gently until well incorporated. Spray the muffin cups well with the olive oil and, using a 1/3 C measure for regular sized muffins or a level-ish 1T for mini muffins, fill the cups, ideally about 2/3 full. Divide and sprinkle the remaining cheddar cheese on top of each muffin. Bake in a 375F oven for 20 min for regular muffins, 14 min for minis, rotating and switching the pans if baking more than one pan at time at the halfway point, and until a toothpick inserted in one comes out clean. Let cool for 5 minutes on a rack, then slide a (plastic) knife carefully around each before removing them to cool completely before refrigerating or freezing.
	20	+\\Brown the sausage in olive oil, breaking the pieces up into small nuggets and set aside. Defrost and roast or otherwise dry out the broccoli while prepping everything else. In a very large bowl, mix the dry ingredients, except for the salt, breaking up the lumps in the almond flour with a fork, if necessary.  Add the roasted broccoli, sundried tomatoes, and sausage bits and mix well to coat.  In a separate bowl, whisk or beat the eggs. Add the yogurt to the beaten eggs and continue to beat until well combined, then add the rest of the cheeses and salt and re-mix. Add the egg mixture to the dry ingredients, mixing gently until well incorporated. Spray the muffin cups well with the olive oil (or use silicone cup liners) and, using a 1/3 C measure for regular sized muffins or a level-ish 1T for mini muffins, fill the cups, ideally about 2/3 full. Divide and sprinkle the remaining cheddar cheese on top of each muffin. Bake in a 375F oven for 20 min for regular muffins, 14 min for minis, rotating and switching the pans if baking more than one pan at time at the halfway point, and until a toothpick inserted in one comes out clean. Let cool for 5 minutes on a rack, then slide a (plastic) knife carefully around each before removing them to cool completely before refrigerating or freezing.
21	21
22	22	Note:  minis have a tendency to break apart, sticking to the bottom, especially if over-filled.
23	23
24	24	Note:  if the batter doesn't fill an entire tin, fill the empty wells halfway up with water
	25	+
	26	+
	27	+Indian Curry Egg & Cheese Bites
	28	+
	29	+Omit the sausage, and subtitute the following for the seasonings:
	30	+
	31	+2.5 T curry powder, mild
	32	+
	33	+1 T 3-pepper powder
	34	+
	35	+1 T kosher salt, added to the egg mixture
	36	+
	37	+Substitute finely chopped feta cheese for the cheddar