REC: Cheesy Sausage Muffins

AutomaticDripCoffee said:

Ahhh...Breakfast. The most important meal of the day. These muffins are
fantastic. They are a quikc, "grab and go" breakfast option Make on a
Sunday and you'll have a couple for each morning.

CHEESE SAUSAGE MUFFINS (LOW CARB)

1 pound sausage
6 eggs separated
1 cup CarbQuik (*or the homemade bake mix below)
1/2 cup mayo
1/2 cup sour cream
1 tsp salt
4 ounces shredded cheddar cheese

Is the Mayo necessary? Maybe I can add some olive oil or butter
instead? Or just up the sour cream? Not a big Mayo fan.

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Hollywood said:

AutomaticDripCoffee said:

Ahhh...Breakfast. The most important meal of the day. These muffins are
fantastic. They are a quikc, "grab and go" breakfast option Make on a
Sunday and you'll have a couple for each morning.

CHEESE SAUSAGE MUFFINS (LOW CARB)

1 pound sausage
6 eggs separated
1 cup CarbQuik (*or the homemade bake mix below)
1/2 cup mayo
1/2 cup sour cream
1 tsp salt
4 ounces shredded cheddar cheese

Is the Mayo necessary? Maybe I can add some olive oil or butter
instead? Or just up the sour cream? Not a big Mayo fan.

You don't need the mayo or the sour cream if that concerns you.

I make an 8"x8" square pan for weekday breakfast for my husband by
beating 10-12 eggs and adding a half cup of shredded cheddar, some
chopped onions and peppers, and either chopped ham or cut up Jones brown
and serve sausages, pluse a 1/4 C of CarbQuick bake mix.

Susan

"Susan" <[email hidden]> wrote

Quoted message said:

You don't need the mayo or the sour cream if that concerns you.
I make an 8"x8" square pan for weekday breakfast for my husband by beating
10-12 eggs and adding a half cup of shredded cheddar, some chopped onions
and peppers, and either chopped ham or cut up Jones brown and serve
sausages, pluse a 1/4 C of CarbQuick bake mix.

Actually once you figure out how to balance the custard (egg+milk/cream)
ingredients, add-ins, and cooking temperature/humidity/time you don't need
the "CarbQuick bake mix" at all.

I make these "muffins" all the time and they're a big hit, even with non
no-carbies.

The important thing is that the add-ins must NOT be watery. For example, you
want to include tomatoes? Use sun-dried.

The more moisture there is in the final mixture the more at risk you are of
ending up with curdled scrambled eggs.

--
Bob
http://www.kanyak.com

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Opinicus said:

Actually once you figure out how to balance the custard (egg+milk/cream)
ingredients, add-ins, and cooking temperature/humidity/time you don't need
the "CarbQuick bake mix" at all.

I make these "muffins" all the time and they're a big hit, even with non
no-carbies.

The important thing is that the add-ins must NOT be watery. For example, you
want to include tomatoes? Use sun-dried.

The more moisture there is in the final mixture the more at risk you are of
ending up with curdled scrambled eggs.

I don't want the calories from cream, mayo, etc. And the 1/4 cup bake
mix for a dozen eggs is just enough to make it a bit muffin like.

I've had no prob adding onions and peppers, but agree that tomatoes
would be too wet.

Susan

"Opinicus" <[email hidden]> wrote in message

Quoted message said:

The important thing is that the add-ins must NOT be watery. For example,
you want to include tomatoes? Use sun-dried.

The more moisture there is in the final mixture the more at risk you are
of ending up with curdled scrambled eggs.

This is an important point. You *can* use about any vegetable in scrambled
eggs, a quiche, custard, etc., *but* if it is at all watery, you need to
first cut or dice it, and sautee in a bit of butter or oil until it's cooked
and "dewatered," for lack of a better term. This also adds flavor, if you
let the vegetables brown just a little. I do this with zucchini (very watery
otherwise), mushrooms, and tomatoes, for example.

HG

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Hannah Gruen said:

This is an important point. You *can* use about any vegetable in scrambled
eggs, a quiche, custard, etc., *but* if it is at all watery, you need to
first cut or dice it, and sautee in a bit of butter or oil until it's cooked
and "dewatered," for lack of a better term. This also adds flavor, if you
let the vegetables brown just a little. I do this with zucchini (very watery
otherwise), mushrooms, and tomatoes, for example.

Definitely. I learned the hard way that before I could put sliced
tomatoes atop a frittata without a watery mess, I had to first lay the
slices on paper towels and cover them with another layer, to remove a
lot of moisture.

Susan