Sausage Egg Mcmuffin Recipes

Keto Sausage and Egg Breakfast Sandwich Peace …

WEBMar 1, 2017 · Instructions. Heat the butter in a large skillet over medium heat. Place lightly oiled mason jar rings or silicone egg molds into the …

Rating: 5/5(3)
1. Heat the butter in a large skillet over medium heat. Place lightly oiled mason jar rings or silicone egg molds into the pan.
2. Crack the eggs into the rings and use a fork to break the yolks and gently whisk. Cover and cook for 3-4 minutes or until eggs are cooked through. Remove the eggs from the rings.
3. Place one of the eggs on a plate and top it with half of the mayonnaise. Top the egg with one of the sausage patties.
4. Top the sausage patty with a slice of cheese and avocado.

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Low Carb Sausage Egg Sandwich Step Away From …

WEBMar 12, 2021 · How to Make a Low Carb Sausage Egg Sandwich. Beat two eggs in a jug, together with some salt and black pepper. Heat a …

1. Beat the eggs together in a jug, and season with salt and black pepper.
2. Heat a large non-stick skillet - the best quality with the most level base will get the best results! Place two egg rings into the skillet, and spray with non-stick spray.
3. Place the skillet over a medium heat and let the egg rings warm for 30 seconds before dividing the egg between the two rings.
4. In a separate skillet (or the same one if you have space), cook the sausage patty until it reaches an internal temperature of at least 160F.

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Keto Sausage McMuffin & Chia Seed Pudding

WEBMar 8, 2021 · To make the eggs that go on top of the sandwich, crack 5 eggs in a large bowl and whisk vigorously for 30 seconds until light and …

1. Make the chia pudding by combining everything but the chia seeds in a bowl and whisking well. If using maple syrup, start with 2 tablespoons and and more as needed. Taste the liquid and add enough stevia drops, if using, to taste. Add the chia seeds, a little at a time, and whisk very well. Let the pudding sit 10 minutes and then whisk it very well, repeat this process one more time then move the pudding to the fridge to set up overnight. The next day it will be thick and have the consistency of pudding. Pudding can stay in the fridge for 5-7 days.
2. For the biscuits, pre-heat oven to 350 degrees F. In a large bowl, sift in 2 cups of almond flour. If you don’t have a sifter, make sure there are no large clumps of flour. Add the salt, pepper, onion and garlic powder, and mix well. In a small bowl whisk the eggs and add the melted butter, mix well. Pour the wet batter over the dry batter and use a spatula to mix well. Line a sheet tray with parchment paper or tin foil and fill a ¼ cup measuring cup about 80% full with dough. Use your hands to form the biscuit to 2.5 inches in diameter and place on the sheet tray. You want all the biscuits to be the same size, they will spread out a bit while baking. Crack a little black pepper over the top of the biscuits and bake for 15-16 minutes, or until golden brown. Remove and let cool completely. Recipe makes 8 biscuits.
3. To make the eggs that go on top of the sandwich, crack 5 eggs in a large bowl and whisk vigorously for 30 seconds until light and airy. Add ¼ teaspoon of kosher salt, a couple cracks of pepper, and whisk a few more times. Pre-heat a 8-9 inch non-stick pan over medium heat with 1 teaspoon of oil and add the egg mixture. Use a spatula to continuously stir the eggs, after 3-5 minutes, once the eggs start to set a little, transfer the pan to the oven and bake for 7-8 minutes, or until the middle of the eggs is set. Remove from oven and use a spatula to transfer the entire egg disk to a plate or cutting surface. Use a drinking glass or ring mold to cut out circles that roughly match the size of the biscuits, set aside.
4. Cut one of the chicken sausages out of the casing(about 3.5 ounces), and form it into a patty slightly wider than the biscuit. To make uniform patties, I like to cover a large mayo or peanut butter lid with plastic wrap and push the sausage down into the mold. Then pick up the plastic wrap and finish forming the patty. Pre-heat a pan(preferably cast iron) over medium-high heat for 2 minutes with 2 teaspoons of oil. Add the patties and cook for 3-4 minutes on the first side, or until a nice brown crust forms, flip and lower the heat to medium. Add an equal amount of cheese on top of each patty, place 2 ice cubes in the pan, and immediately put a lid on the pan or cover it with a sheet tray. The ice will help the cheese melt evenly. Cook another 3 minutes then remove the chicken patties from the pan.

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