Monday, July 1, 2013

Breakfast Muffins - Low Carb/Low Fat

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I know, trust me...

These little gems are literally bursting with flavor!  Your family will never suspect that they are both low carb & low fat!  Shhhhh...  We will never tell!


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Breakfast is very important.  It is the meal that literally wakes up your body.  However, it is one of the most "not thought" about meals typically.  
Not to worry, I have taken care of that for you with an absolutely delicious and easy solution.  These muffins are chock full of sausage, peppers & onions and are just so tasty they will literally be asking you for more!!  You will be smiling from ear to ear as you watch your family devour them while sneaking one for yourself.  What?
Did I mention I haven't used any fat in this recipe either?  I could go on and on... but I think I will just share the recipe, what do you think?  Let's get on that.


Prep time: 25 minutes
Bake time: 25 minutes

Yield: 12 muffins

Ingredients:
3 turkey Italian sausages (I used Jennie-O)
2-1/4 cups water
2 large eggs
16 Oz (454g) egg beaters
1 medium onion sliced
1 medium pepper sliced
1/3 cup grated Parmesan cheese
Pinch of salt & pepper
Baking spray for the muffin tins

Directions:
-Slice the onion and pepper and set aside.




-In a medium skillet add 1-1/2 cups water and the sausages and simmer over low heat, uncovered till the sausages have cooked thoroughly, about 25 minutes.  The water will evaporate as the sausages are cooking, this is called braising.  What will be left in the pan is just a little of those succulent sausage juices.  Remove from heat and when cool enough to handle, cut into pieces, and don't forget to sneak a few pieces for yourself.  *as above*

-Using the same skillet, add the remaining water along with the onion & pepper slices.  Sprinkle with a pinch of salt and a pinch of pepper and let the vegetables simmer till the water has absorbed and the vegetables are nice and soft.  At this point I would grab a fork and taste an onion and pepper slice to ensure of course that they are indeed softened and all.  Turn off heat.


-Preheat oven to 350F.  Pre-spray your muffin tins and divide the sausage evenly and add to the bottom of your muffin tins.  Sneak just one more piece of sausage...

-Taking the skillet with your braised vegetables, divide them evenly over the sausage.  Set aside.


-Grate your Parmesan cheese, set aside.  Using a large measuring cup add your egg beaters along with your 2 eggs and whisk till the eggs are uniform and thoroughly mixed. 




-Pour your egg mixture evenly into the muffin tins.

-Let's add in the amazing grated Parmesan cheese, right in the center.  At this point you can shave yourself just a smidgen of cheese... you know for testing purposes!


-Bake for 25 minutes or until tester comes out clean.  Mine took exactly 25 minutes.  Remove from oven and let sit in muffin tins for just a few minutes.


-After a few minutes, remove from muffin tins and place on cooling rack to cool thoroughly.  Or, you can lovingly present them on a plate to your family...

Your entire kitchen will be filled with the aroma of sausage, peppers & onions!!  You will not have to entice your family to dig into these beauties, I can promise you that.  They will last in the fridge for 1 week if they make it past day 2 that is.  
A nice, easy and very healthy for you breakfast that your entire family will love.  Shhhhhhh it's our secret!!


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Till next time!!


Dishin with Didi

22 comments :

  1. I am sooooo going to make this!

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    1. So very easy as you can see Alex!! Let me know if you add or subtract, I would love to know!!

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  2. Didi, these look so great, you know how I love using my muffin tins for eggs. Sharing on my page!

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    1. Thank you so much Melissa!! ♥ We have many, many similarities you and I *grin*

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  3. Didi,
    These muffins look spectacular, an dperfect for Brunch!

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    1. Thank you Becky, my family loves them and yes brunch with some fresh fruit would be perfect!!

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  4. I'm going to make this after I get some egg beaters this week. Ty for sharing. I'm a low carb diet myself.

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    1. You are so very welcome cowgal jazzy and WELCOME!! ♥

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  5. So glad you posted this Didi- love that you added a few eggs in with the eggbeaters. I think it makes a world of difference. I'll be making these for sure. And also, genious to cook the sausage and veggies in water.

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  6. Sure making it easier for me to get back on my low carb diet! Thank you!!

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    1. You are so welcome DeeDee, enjoy my friend!!

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  7. Yum! They've gluten free too I think.. if Jenny O's are GF.. Im definitely gonna make myself a pan of these.. they look too good!

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    1. No Jennie-O is GF, it's turkey Kimmie!! ♥

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  8. As I said these are totally delicious my friend!

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  9. Yum! I love your low carb and low fat version of breakfast muffins. I love the flavor combination in them too. The Parmesan cheese in it is a winner! ;)

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  10. Didi I am all over these! have you ever frozen them? I wonder if they would re-heat well, that would be awesome if the kids could just pop one in the microwave to reheat for breakfast.

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    1. I don't know about freezing Jennifer simply because of the consistency of the eggs, they might be rubbery afterwards if you know what I mean. But they are perfect in the fridge, and that's exactly what the hubby and kids do...
      They take a couple out and microwave them for 45 seconds.

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