Carb free, sausage, egg and cheese muffin cups

August 19, 2013

This article was written for Annabel & Grace, which is now part of Rest Less.

Carb free, sausage, egg and cheese muffin cups

Ingredients:Carb free, sausage, egg and cheese muffin cups

3 eggs, separated

3 ounces low-fat or full-fat cream cheese, softened

1/8 teaspoon cream of tartar

2 pre-cooked spicy Italian chicken sausage

1/4 cup shredded low-fat cheddar cheese, plus more for garnish

1 tablespoon grated Parmesan for garnish

Creme fraiche for serving

Method:

  • Preheat oven to 300 degrees
  • Put the egg yolks and cream cheese in one bowl and the egg whites and Cream of Tartar in another bowl.
  • Blend the egg whites with an electric mixer at high speed until stiff peaks form, about 3 to 5 minutes. Then, beat the egg yolks and cream cheese together until smooth, about a minute.
  • Fold the yolk mixture into the fluffy whites with a rubber spatula, gently so the whites don’t deflate too much.
  • Remove the sausage from the casing and crumble into the batter. Add the cheddar cheese and gently fold to combine.
  • Spoon the batter into 6 greased ramekins or oven-safe mugs, leaving about 1/2” space at the top. (It will say on the bottom of the mug if they are oven-safe.)
  • Bake for about 20 minutes or until golden brown.
  • Garnish with a sprinkle of parmesan and cheddar and serve with Creme Fraiche or a pat of butter.

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