This is my go to for easy breakfast or for a yummy low carb snack. I make these using a standard size muffin tin and make 12 in each batch. These freeze great or can last about 4 days in the fridge. I use smithfield sausage as it does not have nitrate in it and is the more healthier option. I also use Trader Joes hormone free eggs and half and half
- 1 pack of Smith-field sausage
- 12 eggs
- half a cup of organic half/half
- salt/ pepper to taste
Cut open package and cook sausage on non-stick pan . Chopped up as you cook into smaller pieces. Cook thoroughly . Crack eggs in large mixing bowl and add half and half to eggs. Whisk well.
Grease a muffin pan with canola oil spray . Spray well. Add a spoonful of sausage to the bottom of each muffin spot. Pour egg mix into each muffin spot filling to about 3/4 full . Bake 325 for 30-40min . Let cool . Enjoy . These can be stored in the freezer in foil or store in plastic baggy in the fridge for 4 days . Heat for 30 seconds in microwave.
