Breakfast Sticks

Breakfast SticksRealized 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.  I stumbled upon two of them in a Tuesday Morning store several years ago and snatched them up. :)  Other companies make similar pans:

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

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or:

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection


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

184 comments on “Breakfast Sticks

  1. I have made muffin pan eggs with mushrooms and bacon … These look 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..


Leave a Comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s