16 eggs, well Mixed
1 lbs Sausage, cooked and drained
1 lbs hamburger, cooked and drained
1 cup Sour Cream
1 small can Green Chiles
1/2 tablespoon hot sauce
2 cups Fiesta/mexican Blend Shredded Cheese
2 tsp Onion Powder
2 tsp garlic powder.
Other seasons to taste.
Mix all ingredients in a large sealable plastic container. Keep in fridge at least 24 hours (48 tastes better).
Spray a Muffin tin THICKLY with PAM, or line with muffin cups. Laddle mixture into muffin cups until about 3/4 Full. The pan that I use has 12 fairly large muffins. Cook at 350 degrees for about 45 minutes, until middle of muffins are set and knife comes out clean.
Makes 24 muffins.
Carbs per whole recipe: 50, so around 2 carbs per muffin
Mixture keeps at least a week in the fridge in a sealed plastic bowl. Muffins keep about a week in a ziplock bag. I made this once, and have been eating on it for 2 weeks for breakfasts.
Hope you Enjoy!
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