The biggest complaint I hear about a low-carb lifestyle is the breakfast choices.
I do not understand…….
Would you rather eat boxed cereal with sugar, wheat, and other inflammatory agents that spike your blood sugar and NEVER satisfy you?
My colleague was drinking a HIGH-PROTEIN shake today loaded with SUGAR!
These muffins can be made on the weekend and placed in the refrigerator to be re-heated all week long.
They are nutritioius, filling, low-carb, and DELICIOUS.
1/2 cup almond flour
1/2 cup golden flax meal
2 tsp baking powder
1/4 tsp salt
1 tbsp olive oil
1/3 cup shredded Monterey Jack cheese
1/2 lb pork sausage (bulk) – OR BEEF OR BACON!!
4 oz cream cheese
In a medium bowl, combine almond flour, flax meal, baking powder and salt. Add the eggs and olive oil and stir well. Stir in the shredded cheese. Spoon half the mixture into 24 oiled mini muffin cups. Use the back of a spoon to press the batter flat. Bake at 350 degrees for 5 minutes and remove from oven.
Meanwhile, brown the sausage. Drain fat. Stir in the cream cheese until melted. Spoon the sausage mixture over the top of the partially baked muffins. Top with the remaining batter and smooth with the back of a spoon. Bake an additional 15-20 minutes until muffins are golden and set. Cool 5 minutes before removing from pan.
Makes 24 muffins 89 calories each 7 g fat .6 g net carb