Version 1.1 by Richard Johnson on 2019/12/23 16:33
Show last authors
1 This is a combination of several recipes, originals here:
2 <[[https:~~/~~/lifeloveandgoodfood.com/gluten-free-sausage-egg-muffins/>>url:https://lifeloveandgoodfood.com/gluten-free-sausage-egg-muffins/]]>
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 <>
5 \\\\\\Preheat oven to 375F.
6 \\Makes ~~48 mini muffins plus QQQ regular muffins
7 \\2 packages Farmer John Original sausage links, browned and broken up (squeezed out of the casings)
8 1 package frozen chopped broccoli, roasted or otherwise dried out
9 1 package sundried tomatoes, chopped fine
10 \\2 2/3 C almond flour
11 4 tsp baking powder
12 1.5 T Italian seasoning (no onion, no garlic)
13 2 1/2 tsp black pepper, or a combination of white, black, cayenne
14 2 1/2 tsp kosher salt
15 \\18 eggs
16 1 C plain greek yogurt, not non-fat
17 2 C sharp cheddar, shredded, divided (reserve 2/3 C for topping)
18 1 1/3 C cottage cheese
19 1 C parm reg cheese
20 \\olive oil spray
21 \\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 with the olive oil and, using a 1/3 C measure for regular sized muffins or a slightly heaping 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, 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 carefully remove them to cool completely before refrigerating or freezing. You may need to run a knife around them to get them to release.

Need help?

If you need help with XWiki you can contact: