Sausage Rolls & Gravy
Ingredients
Sausage Rolls
- 1/2 pound bulk breakfast sausage, browned (check for added sugar, can use turkey or chicken sausage too
- 2/3 cup 0% greek yogurt (you can use a higher fat, but you don’t need it)
- 1/2 cup grated parmesan cheese
- 3 tablespoons water
- 5 eggs, beat in one at a time
- 1 cup sharp cheddar cheese, shredded (divided-3/4 for muffins and 1/4 to sprinkle on top before baking)
- 3/4 cup THM Baking Blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 375 F and spray or grease muffin cups.
- In mixing bowl, combine yogurt, parmesan cheese, water, and beaten egg. Mix in the cooked, well drained, breakfast sausage and cheddar cheese. Then sprinkle the THM baking blend on top along with the baking powder, baking soda and salt,
- Fill muffin cups 3/4 full. This will fill 12 normal size or 6 of the Texas size pans. Sprinkle muffin tops with additional shredded cheddar cheese, if desired. Bake 20 minutes, until muffins are firm and lightly browned. I leave them moist on the inside and they will dry out nicely. A fork inserted into the middle of a muffin should not come out wet. Serve warm or room temperature. Absolutely delicious reheated two days later!
Recipe by Nana's Little Kitchen at https://www.nanaslittlekitchen.com/low-carb-sausage-rolls-and-gravy/