Full Moon Sausage and Cream Cheese Muffins
The bready part of this dish is light and airy. The sausage is creamy and flavorful. I think they are really great and they really fill you up. Kids and men will really like these.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
contains gluten
contains red meat
shellfish free
contains dairy
contains eggs
- 4 eggs
- 1/4 tsp salt
- 1 tbsp olive oil
- 2 tsp baking powder
- 4 oz cream cheese
- 1/2 cup almond flour
- 1/3 cup shredded monterey jack cheese
- 1/2 cup golden flax meal
- 1/2 lb pork sausage (bulk)
- Carbohydrate 3.8640106815117 g
- Cholesterol 15.3761029133399 mg
- Fat 6.88649820857982 g
- Fiber 0.478455548081133 g
- Protein 3.96531751680706 g
- Saturated Fat 2.90705506118266 g
- Serving Size 1 1 Serving (90g)
- Sodium 104.430079965785 mg
- Sugar 3.38555513343056 g
- Trans Fat 0.650557794375617 g
- Calories 91 calories
Brown the sausage. Drain fat. Stir in the cream cheese until melted. Allow to cool slightly. In a medium bowl, combine almond flour, flax meal, baking powder and salt. Add the eggs and olive oil and stir well. Stir in the shredded cheese. Stir in the sausage and cream cheese mixture. Spoon into 24 oiled mini muffin cups or 12 muffin cups. Bake 15-20 minutes until muffins are golden and set. Cool 5 minutes before removing from pan. Makes 24 mini muffins 89 calories each; 7 g fat; .6 g net carb
