Low Carb White Egg Muffins

I love eggs and the idea of egg muffins made so much sense to me, I was very excited to try it.

Recipe from snacking in the kitchen: 

Ingredients
1 pound Italian Sausage (sweet, mild, hot variety depending on your preference)
1 cup broccoli florets
8 large eggs
1/4 cup milk (or half and half depending on how you're feeling that day)
1/2 tbsp vegetable oil
1/2 tsp baking powder
salt & pepper to taste
Freshly grated Parmesan Cheese as needed

Directions
1. Preheat oven to 375 F.
2. In a large saute pan, over medium high heat, brown Italian Sausage for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in broccoli.
3. Whisk together eggs, milk, oil and baking powder.  Season with salt and pepper.
4. Lightly spray a 12-cupcake pan with oil.Spoon out the sausage and broccoli mixture evenly into each cupcake.
5. Ladle the egg mixture over sausage and broccoli. 
6. Sprinkle with Parmesan cheese.
7. Bake for 15-20 minutes.  


My Trial! 

1. I made only six muffins (what would I do with 12?!?)
2. I wanted to use mostly egg whites (so I used 3 whites to 1 full egg)
3. I used grilled buffalo chicken vs sausage
4. I used onion vs broccoli
5. I used cheddar vs parmesan cheese
6. No oil
7. I forgot to half the milk and the baking soda (oops!)

So over night I marinated the chicken. I used this other pinterest posters suggestion on how to get juicy chicken off the grill (cut small slits in the chicken and marinade it for at least 6 hours). It worked but I would have to remember to marinade before hand that's rare.

Marinated over night in Frank's RedHot Wings sauce. 

Grilling. You can see the cuts I made to make it juicy

Chicken cut up after the grilling, so juicy!

I grated up some cheese to go on the tops of the muffins. Another pinterest suggestion was that I could freeze blocks of cheese. For cheddar it turns out that the flavor is OK but if you wanted to slice it up and put it on a cracker, my frozen cheddar crumbled. So I shred it instead! I also cut up some onion. 

Grated Cheese

Cut up red onion

Mixture of eggs, mild and baking soda

Right before going into the oven

Not as appetizing as the pinterest pic but it was good! 

I'm not sure if it's because I added too much milk, I used only egg whites or if there were too many ingredients in the muffin tin but they did come out a little wet. Still yummy like an egg omelet upright. 

I ate one the next day after microwaving for 30 seconds and it was delicious! 

I'm going to freeze that last two and see how they stand up against the frost. Experimental cooking!