Low Carb Breakfast Muffins

Are you looking for a breakfast that you can prepare ahead of time and grab as you (or your kids) race out the door in the morning? These little muffins are packed full of protein to help you get through the morning without the carbs which may cause the blood sugar spikes that can leave you exhausted before lunch.

You can mix and match proteins. For this batch, I used turkey sausage crumbles. Vegetables? Your choice there as well, I used diced red bell peppers. Low-fat shredded cheddar adds a creamy texture. The eggs are all whisked together, but each muffin will contain (more or less) one egg.

1 cup pre-cooked turkey sausage crumbles

1/2 cup diced red bell peppers

12 eggs

salt and pepper to taste

1/2 cup shredded low-fat cheddar cheese

Preheat oven to 350 degrees.

Spray a 12 cup muffin tin with non-stick spray.

Divide the turkey sausage crumbles among the 12 muffin tins. Repeat with the red bell peppers. 

Whisk the eggs in a large measuring cup. I used a 4 cup measuring cup. Add 1/4 t. each salt and black pepper. Whisk again to combine.

Slowly pour the egg mixture into the muffin tins over the sausage and peppers.

Sprinkle with the cheddar cheese.

Bake for 15 - 18 minutes until eggs are cooked through. Cool on a wire rack.

Refrigerate when cooled.  Now you're set for the next few mornings. They can be rewarmed in a toaster oven or microwave and eaten on the go if needed!