Buttoni's Low-Carb Recipes

Breakfast Sticks

Posted on: January 30, 2015

Breakfast Sticks

Realized I hadn’t used my “protein bar” molds in a long time and decided to shape this morning’s breakfast in a new way.  You can use the bottom of muffin cups for these or muffin-top pans as well.  These came out delicious.  Just the right amount of cheese to make them a bit creamy without it being overpowering.  These are suitable for all phases of Atkins, Keto diets and Primal.  Omit the cheese for Paleo adherence.  Below is a photo of the pan I used.  Although they still make it (BTW, it is rimmed in metal framing for support, which I really like), it is difficult to find on the internet.  You can make this recipe using muffin pans however.  I stumbled upon these two Chicago Bakeware pans at my local Tuesday Morning store several years ago and snatched them up. 🙂  Other companies make similar pans:  http://www.amazon.com/Purple-Silicone-Sponge-Finger-Bakeware/dp/B00AFRALOS.

Bar Mold

This recipe has garnered more Facebook fans than any other recipe I have ever posted there.  Simply amazing!  Thanks to all my readers and fans for making the recipe go viral on Facebook!  🙂    Capture

INGREDIENTS:

1 T. oil of choice

2 slices bacon, chopped

3 oz. breakfast sausage

2 large green onions, chopped

4 large eggs, beaten

1 oz. (¼ c.) shredded Monterrey Jack or Mozzarella cheese

DIRECTIONS:   Preheat oven to 350º.  Oil your muffin/pan slots with oil using a brush and set aside.  Beat the eggs with the shredded cheese in a medium mixing bowl and set aside.  Using a non-stick skillet, brown the bacon. Add the sausage crumbled, stirring and cooking until it is no longer pink.  Add onion and saute just until onion begins to cook/wilt.  Remove from heat and cool 1-2 minutes.  Add the meat mixture to the egg mixture and beat together well with a spoon.  Using a ¼c. measuring cup, scoop up ¼ c. of the mixture into each of 8 slots.  Pop into preheated 350º oven for about 15-20 minutes (ovens do vary) until just set and barely beginning to brown on tops.  Remove from pans/slot with a knife tip and serve at once.

NUTRITIONAL INFO:   Makes 8 Breakfast Sticks, each contains:

142.4 calories

12.3 g  fat

0.73 g  carbs, 0.16 g  fiber, 0.57 g NET CARBS

7.16 g  protein

220 mg sodium

191 Responses to "Breakfast Sticks"

I have a waffle stick pan that should so nicely for this recipe. Wilton I think.

Yes, that should work. I think you’ll like these, BettyLynn.

i’m sitting in a hotel room in the north of Thailand (for the winter months) and looking very longingly at the picture. I’m looking forward to making them when I get home. They don’t appeal to me for breakfast, but certainly do for supper. My only problem is to find something to make them in. It’s also a recipe that can be changed around a bit. Thanks! I’ll let you know what I think later.

I bet they’d work in those cast iron corn cob pans.

Yes, I thought of those, too. Mom used to have one of those pans.

Hi are they tasty at room temperature or cold? I want tot take them on a breakfast picnic.

Quite honestly, I’ve never eaten them any way but hot from the oven and slightly cooled down. I don’t care much for eggs cooled off. But remember, egg out of the fridge for any great length of time isn’t wise. I’d be inclined to chill in a cooler until at the picnic site and remove them from the cooler there and allow to come to air temp. Then eat/serve promptly.

I have made muffin pan eggs with mushrooms and bacon … These look great.my daughter just bought me a mini loaf pan from tastefully simple……it will work great…just fill it 1/2 way……and yes they freeze…then pop in microwave!! Thank you..

Hope you like them, Shelley! 🙂

Can these be made and then put in the freezer

Many do and say it works OK for THEM. That said, I do not like to freeze eggy items…….they get a little tough/rubbery for my liking.

Can they be frozen for the week??

I don’t, but people tell me they do just fine.

Luv the recipes !!!

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