Daily Archives: February 28, 2015

SSBB Muffins (Succulent Sausage Bacon Brussels Muffins)

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Excellent grab-n-go food. I like making things that are simple for portion control. Doesn’t hurt that they taste amazing!

Succulent Sausage Bacon Brussels Muffins

Ingredients

Directions

  1. Dice bacon into small pieces and fry up to make bacon bits, remove from grease and then dice up the sausage links and fry until crispy. Grease muffin tins (18) and divide the bacon and sausage evenly between the 18 muffin cups.
  2. Cook Brussels sprouts according to package then slice into quarters and divide evenly over the muffin tins on top of the sausage and bacon, approximately 3 brussels in each cup.
  3. Combine the egg whites, mayo, sour cream and ranch seasoning, blending really well then stir in cheese. Top each cup with the cheese/egg mixture, dividing as evenly as possible over the top of each of the 18 muffin cups then push the ingredients down to pack them slightly. Place in a 375 degree oven for 25 minutes until golden brown.

Makes 18 muffins 3.03 net carbs per muffin, 2.22 coming from veggies.

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Loaded Baked Broccoli

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This recipe was a huge success and an enormous hit with everyone! I think it may be my new favorite food. So tasty.

Loaded Baked Broccoli

Ingredients

Directions

  1. Cook broccoli in a deep pan, with water added only up to about halfway through the broccoli until tender about 10 minutes and drain. Mix Mayo, sour cream, egg whites, and cracked black pepper until thoroughly blended, pour over broccoli and add most of the cheese and mix really well. Pour into a casserole dish 9×13″ that is sprayed with cooking spray and spread out evenly. Top with addition 4 oz of cheese and bake in a 375 degree oven for 30 minutes.
  2. While the broccoli is baking, Dice bacon and fry until crispy, remove from grease and set aside. Dice onions and cook in the leftover bacon grease until tender, remove from pan, set aside.
  3. After casserole is done baking, top evenly with the bacon and onions.

Makes 12 servings, 5.98 net carbs per serving with 4.83 coming from veggies. To reduce the amount of net carbs in this recipe you can reduce the amount of onions used, but I love the flavor of the caramelized onions on this dish.