Egg Sausage Breakfast Muffins [Bulkbites.com]

• Servings: 12
• Time: 35 minutes

Easy on the go snack for low carb days

Nutrition

• calories: 155
• protein: 12
• carbs: 4
• fat: 10
• saturated fat: 1.57
• polyunsaturated fat: 0.96
• monounsaturated fat: 1.83
• cholesterol: 186
• sodium: 265
• potassium: 71
• dietary fiber: 0.04
• sugars: 0.19
• vitamin a: 80
• vitamin c: 0
• calcium: 29
• iron: 1
• magnesium: 0
• complex carbs: 3.77
• other fats: 5.64

Ingredients

• 12 large Egg, whole, raw, fresh
• 6 Sausage Outback Spirit Pork Kakadu Plum Sausages
• 1 tsp Salt, table
• 1 tsp Spices, pepper, black
• 0.25 Cup Jalna Fat Free Yoghurt

Instructions

• Preheat oven to 350 °F (175 °C). Spray muffin tin with cooking spray like Pam (can also use mini bundt muffin pan). Spoon cooked sausage in to the tin, filling 1/2 way. Mix eggs, cream and other additions (optional: cheese, salsa, bacon, onion - be creative) together and spoon on top of the sausage until almost full. Bake for about 20 minutes, until eggs are done and slightly golden. Remove from oven and let sit for a couple minutes. Gently use a spoon to remove the "muffin like" creations.