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| Photo by Rob Robitaille |
I have to be at work early, so I tend to take my breakfast with me and munch on it during my morning routine. Therefore, stuff you can eat with your hands is great. This is a simple recipe that I really like, because they are basically muffins, but better, because they have all the best breakfast ingredients in them. Well, except bacon, but I am working on it.
Carnivore Breakfast Muffins
- 1 lb. bulk breakfast sausage
- 4 eggs
- 8 oz. grated cheddar cheese (or whatever floats your boat)
- Bread crumbs from about 2 slices of bread
- Any extras you want to add to spruce things up (extra sage, black pepper, crushed red pepper, etc.)
- Salt to taste
- 1 tube of flaky biscuits (typically 8 in a tube), or make your own. More power to you!
- A standard size muffin pan with 1 dozen cups.
Preheat your oven to 350 F. Mix all ingredients (except biscuits, of course). It helps to bring the sausage up to room temperature, otherwise you will get a little exercise mixing. Next, peel one biscuit in half horizontally, and stretch out a bit with your fingers to make a larger disk. Then place over a cup in a muffin pan. Spoon in the mixture to just fill the biscuit and repeat. Bake for 30 minutes and let cool a bit in the pan, maybe 10 minutes. Then remove to a cooling rack. I make these on Sunday afternoon and they are good for the whole work week. Just a little time in the microwave and bingo, quick easy breakfast. I hope you try them.
I wish I would have tried these before landing in a world without ovens and tube biscuits! Can't wait to try them when I get home.
ReplyDeleteYeah, probably hard to fit a muffin tin into a wok, provided you can even find one. :-)
DeleteDoesn't the microwave affect texture oddly?
ReplyDeleteI have never noticed that the texture is affected negatively. That being said, I usually heat these up at work with food service grade microwaves, i.e. dual magnetrons. So that may have something to do with it as I can heat three of them up in about 1 minute 15 seconds, so the shorter heat time may play into it. I also have microwave safe Pyrex containers that have a small vent that you can open, thus keeping the moisture with the food.
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