Realized I hadn’t made one of my more popular recipes in quite some time this morning. I resurrected this tasty ‘Top o’ the Morning’ treat today. You can use the bottom of muffin cups for these (circle shape) or muffin-top pans (flatter shape) as well. These are simply delicious! Just the right amount of cheese to make them a bit creamy without it being overpowering. Just the right amount of chopped vegetables to not dominate the flavor profile so the eggs still speak up.
These are suitable for all phases of Atkins, Keto diets and Primal Blueprint as well. 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.
This recipe garnered more Facebook fans than any all other recipes I have posted here. Simply amazing! Thanks to all my readers and fans for making the recipe go viral on its original 2015 posting. When you try these, you’ll see why it went off the chart! 🙂
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 cals, 12.3g fat, 0.73g carbs, 0.16g fiber, 0.57g NET CARBS, 7.16g protein, 220 mg sodium
191 thoughts on “Breakfast Sticks”
Can I use cupcake pan, and should I use the paper liners to avoid mess.
A cupcake pan would work, but I’d just grease it well and not use the paper liners.
Marnie..was the rudeness necessary? Does the incorrect use of a word offend you so greatly that you need to ruin someone’s day and hurt their feelings? Have a nice day!
Didn’t ruin my day, Nicholle. Her comment wasn’t even worthy of reply, and has been deleted. Nowhere in my recipe can I even see the word batter, so I don’t even know what in the hell she is referring to. The word mixture was used throughout. But I don’t really think her comment was about vocabulary at all. I know where this comment is coming from and what REALLY motivated it. 🙂
This breakfast log looks great and the carb count makes it a dish I would like to try for any meal of the day. My only question is that, I’m disabled and can’t leave the house. If I don’t have this pan, what other way or pan is there that I can use? Possibly a pan that is commonly available in the average household?
I have done mine in cupcake/muffin tins and have also used the mini muffin tins. they freeze great and you can make all kinds… i have done all veg with peppers, onions and spinach. I think any thing you can do as a quiche you can use in this way. Good luck!
You can sure add whatever veggies you like in eggs, but remember that more veggies ups the carbs real fast. But they are, of course, healthy carbs. 🙂
Thank you so much for your reply. I plan on making this tomorrow morning.
Would love to hear back how you like them. 🙂
A well greased muffin pan or well-seasoned cast iron cornstick pan works fine.
I’m going to try my “Twinkie” baking pan. Servings might be alittle larger.
That pan should work fine, Kathy. If you divide the batter equally amongst just 8 slots, your carb number will be exactly the same, the sticks will just be thinner/wider/longer, but exactly the same amount of batter. Does that make sense? Of course, if your pan only has 6 slots, divide the batter as needed equally, with servings coming out to be around (just doing it in my head), maybe .75-1.0 🙂
Where do you get one of these baking trays?
I don’t really know, Jedwads. You’ll have to do a little Google search “Dessert Bar Silicone Pans”. of “Protein Bar Silicone Pans” . Some folks tell me they have found them that way. Otherwise, just use silicone muffin pans.
Found one! http://www.amazon.com/Chicago-Metallic-Silicone-Dessert-Bar/dp/B0050DHC6C/ref=pd_rhf_eeolp_p_img_2
I’m not in the US and I know lots of foods by different names. To me a breakfast sausage is a long thin sausage that, when uncooked, is gooey inside – and probably has breadcrumbs. How do you crumble them? cook first?
The sausage referred to in this recipe is loose, ground pork bulk breakfast sausage used for making patties, Sarah. So It is broken up as it is browned in the skillet. If you can only get link sausage where you are, cut the casing off and brown the raw meat in a skillet, crumbling and breaking it up with the spatula/spoon as it browns.
Thank you. That one would work.
These look so good and sooooo convenient!
Welcome, Michaela. Yes, on both comments. You’ll like them. I’ll be making these often I think. 🙂
Reblogged this on My Atkins Journey.
Can you freeze and bake later? Or bake, freeze, reheat?
Don’t think you’d want to freeze raw batter and bake later, Michelle. Can you bake and then freeze, I suppose you can if you like to freeze eggs. I personally don’t freeze eggy items, but other do and say it’s OK. I think eggs get rubbery when frozen and reheated.
I have used thestore bought pour-a-quiche which is frozen eggs, cream & cheese. I have also made my own quiche-type breakfast items with eggs, milk & cheese. Freezes fine & thaw then bake. This works better than baking then freezing. The cooked egg with the veggies get watery if frozen after baking.
I’ll bet freezing raw and then cooking WOULD work better. Thanks for letting me know that, Mary.