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Before you jump to Sausage Cheddar Egg Muffins recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money In The Kitchen.
Remember when the only men and women who cared about the ecosystem were tree huggers as well as hippies? That’s a thing of the past now, with everyone being aware of the problems besetting the planet and also the shared burden we have for turning things around. According to the industry experts, to clean up the environment we are all going to have to make some adjustments. These modifications need to start taking place, and each individual family needs to become more environmentally friendly. The kitchen is a good place to start saving energy by going much more green.
A lot of electricity is wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. You can easily save up to 60% on energy whenever you get a new one, in comparison to those from longer than ten years ago. The proper temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use much less electricity. An additional way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to run as often.
From the above it really should be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Eco-friendly living just isn’t that difficult. A lot of it truly is basically making use of common sense.
We hope you got insight from reading it, now let’s go back to sausage cheddar egg muffins recipe. To make sausage cheddar egg muffins you need 8 ingredients and 9 steps. Here is how you do that.
The ingredients needed to make Sausage Cheddar Egg Muffins:
- Prepare 3/4 lb Jimmy Dean hot sausage (ground)
- Use 1/2 cup Extra sharp cheddar cheese
- Provide 1 tbsp butter
- You need 9 Eggs
- Provide 3 tbsp Coconut Milk
- Get 2 tbsp Coconut Flour
- Use 1/4 tsp Baking soda
- Provide pinch Black pepper
Steps to make Sausage Cheddar Egg Muffins:
- Crumble sausage in a large pan and cook on medium heat until done, breaking the sausage into small pieces
- Drain sausage of fat and rest on paper towels until cool. Press out as much fat as possible.
- Whisk eggs, coconut milk and butter.
- In a separate bowl, combine coconut flour, pepper, and baking soda.
- Sift the dry ingredients gradually into the wet ingredients, stirring constantly to avoid clumps. This mixture clumps easily! Don't skip the sifting.
- Stir in cooled and crumbled sausage.
- Fill muffin cups with parchment paper liners (any other kind will stick horribly and you will lose half your muffin!) 3/4 full with mixture. It is OK to over fill them a little. They don't rise as much as normal muffins.
- Top each filled cup with grated cheddar cheese. Use the sharpest cheese you can find to avoid oil pools on your muffins. Not tasty.
- Bake muffins 45 minutes at 350°F
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