Low Carb Breakfast Balls
I used to live off of these when I was low carbing. They freeze really well. I also occasionally mixed in TVP (texturized vegetable protein) and flax for some extra fiber.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 48
- 3 eggs
- 1/2 teaspoon black pepper
- 1 lb ground beef
- 2 lbs bulk pork sausage
- 2 tablespoons dried onion flakes
- 1/2 lb sharp cheddar cheese shredded
- Carbohydrate 0.603413774685338 g
- Cholesterol 25.3010795552083 mg
- Fat 8.06586964023111 g
- Fiber 0.0202708329748552 g
- Protein 6.0577166440795 g
- Saturated Fat 3.255483531142 g
- Serving Size 1 1 meatballs, 12 serving(s) (41g)
- Sodium 163.865275405297 mg
- Sugar 0.583142941710482 g
- Trans Fat 0.734069610739127 g
- Calories 101 calories
Mix all the ingredients together until thoroughly blended (it is best to use your hands or an electric mixer). Form into about 4 dozen 1 to 1 1/2 inch balls and place on a cookie sheet or broiler pan. Bake at 375degreesF for about 25 minutes. Once they are cool, they can be sorted into individual zip bags and frozen for a grab-and-go breakfast. NOTE: for Scotch Eggs, mold a bit of the raw meat mixture around a peeled hard-boiled egg (or eggs) and bake at 350degreesF for 30 minutes.
