Egg/Cheese/Sausage/Artichoke Muffins
Egg/Cheese/Sausage Muffins Recipe - Recipe by Trish Keefer
Ingredients List:
8 eggs
1/4 cup Heavy Whipping Cream
3/4 cup grated Cheddar cheese (or cheese of your choice)
1 4 oz container crumbled goat cheese
1lb ground Italian sausage
2 cans Artichoke bottoms, diced
3/4 tsp salt
1/4 tsp pepper
1 tsp garlic powder
Instructions:
Turn oven on to 400 degrees.
Cook sausage in a skillet large enough to hold it. Break it up in the pan while cooking so that you end up with sausage crumbles. Empty into a large bowl to let everything cool. Dice up the artichoke bottoms and toss them into the pan that cooked the sausage so it can cook slightly in the flavorful sausage oils. Then add them to the bowl of sausage and mix together well.
Whip Eggs and Heavy Whipping Cream together in a large bowl. Add salt, pepper, garlic powder. Mix in all cheeses.
Add cooled meat mixture to the egg mixture in your large bowl and stir to combine everything well.
Grease your muffin pan with olive oil spray (I prefer using silicone muffin trays which don’t require greasing – just be sure to have a cookie sheet underneath for structure). Spoon the batter into the muffin tin cups to the top. Bake for 15-20 minutes.
Remove from oven and allow to cool enough to remove from the tray. These will store in the fridge for 5-7 days and you can freeze any you won’t be eating within that time.
Nutrition Info:
Serving Size: 1 Muffin
Servings per recipe: 12
Calories 248 | Fat 18g | Carbohydrates 3.2g (Fiber 0.8g, Sugar 1.6g) | Protein 14.4g
