Tuesday, February 23, 2016

Low Carb Breakfast Balls

I made these to have in the freezer for quick breakfasts. After reading reviews, I decided to change up the recipe a bit.(see bolded)
Low Carb Breakfast Balls

2 lbs bulk pork sausage Beth used 1 #
1 lb ground beef Beth used 2 #
3 eggs
2 tablespoons dried onion flakes
12 teaspoon black pepper
12 lb sharp cheddar cheese, shredded
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 375°F 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 350°F for 30 minutes

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