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

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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 thoughts on “Breakfast Sticks

  1. SandraPerdriel

    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.

    1. 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.

  2. 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..

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