Breakfast Sticks

Breakfast Sticks

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:

Bar Mold

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!  🙂    Capture


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

    1. Well, Janie, you’re probably talkin’ to the wrong person, because I don’t personally like to freeze things with egg. I find they can get “rubbery” when reheated. That said, I’d warm them in a microwave for 5 seconds or so on DEFROST setting.

    1. The finger/stick pan I use has very shallow slots, only 1″ deep and 2″ long, so mine won’t take that much batter. Mine rose all the way to the top. If you are using muffin cups, you can make them bigger, but will have to increase baking time most likely.

  1. I wonder if I could make these in a cast iron cornbread stick pan. The only problem is that there are only 7 slots.

    1. If it’s a well-cured and oiled cast iron cornstick pan, it should work OK, but I would spread the batter into just 6 of the stick slots. Watch them closely, as the cast iron will cook much hotter than silicone and they may brown too much or even burn if you’re not careful there.

    1. I really don’t know for certain, Lynne. We usually consume them in 3 days. I would think maybe up to 5 days max? Freezing would be better if you can’t consume them in 5 days.

  2. Curious. I looked at the link for those slotted cake pans you used. It says its good up to 260 degrees. This recipe says to heat oven to 350 degrees. Am I missing something?

    1. Gee, I had not noticed that info and I can’t imagine for the life of me why that says that. They must be giving Celsius only. Other sites show the silicone good to 450º Farenheit (or 230º Celsius). Silicone cake pans HAVE to be able to cook at 350º because you can’t cook cakes at 260º!. And clearly the photo show the finger cakes are baked. I’m just certain the pans will take 350º Richard and that is maybe a typo on the screen. The red one I use comes from Chicago Metalic and they are still making them, if you can find a source Googling.

  3. Thanks for posting! I went through the comments so I would not ask a duplicate question =). I used a muffin tin sprayed really well, gluten free sausage (no carbs) and cooked it together with the bacon (because I’m lazy =) ). Perfect for breakfast especially when my husband has to hurry out the house and skip breakfast. Now he can have these. Another winner low-carb breakfast.

      1. Carolyn, I find that upon reheating, they get a little rubbery, whether heated in the oven or microwave. If I remember to reheat on the microwave DEFROST setting, that rubbery tendency is less noticeable. I’m not a real big egg lover to begin with, so I’m a little fussier about the flavor and texture of my eggs than most people..I admit that. 🙂

    1. Thank you, Desi, and WELCOME to the site! Nearly 900 recipes here now, so browse the categories at the right when you have time. Many people must track fiber for IBS and other colon conditions. Calories and fat are very important tracking for diabetics. I’m sure you’re a sharp enough person to just ignore what you’re not interested in. In addition, I alone get to design my site and its contents. 😉 You wouldn’t want me to come tell you how to decorate you house, I’m sure. 😉

    1. Eggbeaters are REAL egg whites, Lanette. So if she’s allergic, that won’t work. You can make an egg substitute with chia gel (1 part chia to 9 parts water, set for 15 minutes and shaken to form a gel), or you can mix 1 T. flaxmeal and 2-3 T. water and set a few minutes.

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