Low-Carb Egg & Sausage Muffins

These low-carb muffins are quite yummy and save time in the mornings when I'm too busy to eat breakfast at home. I quickly grab 2 of these and run out the door for the office. 

• 1/2 pound turkey sausage
• 10 large eggs
• 1 large egg white
• 3-4 green onions
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• Half of a 4 oz. can of green chilies
• 1/2 cup cheddar cheese or four cheese blend (I also added a little bit of goat cheese and feta would be delicious too) 
• Freshly shredded parmesan cheese (sprinkled on top of muffins) 

1. Preheat oven to 350 degrees. Lightly grease 12 muffin cups, or line with paper muffin liners. If you use muffin liners please spray them with cooking spray. You may have a little extra leftover which I put in 2 ramekins.  The picture above is one from the ramekins as it's much larger than the regular size muffin. 

2. Heat a large skillet over medium-high heat and stir in sausage; cook and stir until sausage is crumbly, evenly browned, and no longer pink, 10 to 15 minutes; drain.

3. Beat eggs in a large bowl. Stir in onion, salt, pepper, and garlic powder. Mix in sausage and cheddar cheese. Spoon by 1/3 cupfuls into muffin cups. And sprinkle tops with parmesan cheese. 

4. Bake in preheated oven until a knife inserted near the center comes out clean, about 20 to 25 minutes.