Low-Carb Portobello and Sausage Breakfast Muffins
Portobello mushrooms are ripe with protein and essential carbs, fiber, and other nutrients that we need in our diets. Including portobello mushrooms in your diet is a great replacement for other proteins such as red meat. Putting them in our healthy breakfast muffin recipes is really a no-brainer.
When you’re looking for on-the-go breakfast recipes, breakfast muffins should top your list. They are flavorful, nutritious, and and the ideal grab-and-go size that you should be looking for when it comes to snagging a handful of food on your rush out the door.
That first meal of the day is so important. We’re talking about a morning boost of energy that is essential for starting you off on the right foot at the beginning of the day. When talking about healthy breakfast muffin recipes like this one, you know you have a winner.
When you’re enjoying a Meatless Monday, think about adding the portobello mushroom to your meal plan. We’re posting several portobello mushroom recipes to give you a variety of ways to prepare portobello mushrooms to include in your diet.
There are many portobello recipes.
These tasty low-carb breakfast muffins are the perfect make-ahead meal for those busy mornings when you don’t have 5 minutes to spare. Just whip up a quick batch or two to freeze over the weekend and you’ll have a hearty, satisfying breakfast that you can just grab, defrost, and go!Print
Low-Carb Portobello and Sausage Healthy Breakfast Muffin Recipe
Yield: 16 muffins, Time to Prepare: 40 minutes
- 12 ounces spicy pork sausage
- 12 whole eggs
- 4 ounces baby Portobello mushrooms, cleaned and cut into small pieces
- 3 green onions, thinly sliced, green portion only
- 8 ounces four cheese Mexican blend, finely shredded
- 2 teaspoon salt
- 1 teaspoon black pepper
- Preheat oven to 350
- Crumble sausage with your hands into bite-sized pieces into a large skillet. Over medium-high heat, cook the sausage until it is no longer pink. Remove from heat and carefully drain excess fat.
- Crack eggs into a large glass bowl and beat thoroughly with a fork. Add cooked sausage, Portobello mushrooms, green onion, ½ cheese blend, salt and pepper. Vigorously stir with a fork to blend all ingredients.
- Spray both muffin tins thoroughly with non-stick cooking spray and scoop 1/4 cup of egg mixture into each container. (You should have enough for approximately 16 muffins)
- When finished, top each cup with equal amounts of the remaining Mexican-blend cheese.
- Place in oven and bake for 20–25 minutes. Remove from oven and cool slightly before removing from pan. Serve immediately or place in freezer-safe container to freeze for later use.
Yields 16 medium-sized muffins.
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