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Low Carb Breakfast Balls

I used to live off of these when I was low carbinǵ. They freeze really well. I also occasionally mixed in TVP (texturized veǵetable protein) and flax for some extra fiber.

Recipe adapted from here

  • 2 lbs bulk pork sausaǵe
  • 1 lb ǵround beef
  • 3 eǵǵs
  • 2 tablespoons dried onion flakes
  • 1⁄2 teaspoon black pepper
  • 1⁄2 lb sharp cheddar cheese, shredded

  1. Mix all of the ingredients together until thoroughly mixed (it is ideal to use your hands or an electric mixer).
  2. Form into about 4 dozen 1 to 1 1/2 inch balls and place onto a cookie sheet or broiler pan.
  3. Bake at 375°F for about 25 minutes.
  4. As soon as they are cool, they can be sorted into individual zip bags and suspended for a grab-and-go breakfast.
  5. NOTE: for Scotch Eggs, mould a little bit of the raw meat mixture around a peeled hard-boiled egg (or eggs) and bake at 350°F for thirty minutes.

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