Breakfast

Souffle Cups, Sausage and Broccoli (LCHF) is for Breakfast.

Souffle Cups, Sausage and Broccoli (LCHF) takes 15 minutes to prepare.

Souffle Cups, Sausage and Broccoli (LCHF) takes 30 minutes to cook.

Souffle Cups, Sausage and Broccoli (LCHF) makes 10 servings.

The ingredients for Souffle Cups, Sausage and Broccoli (LCHF) are:

6 large eggs
half roll (8 oz) Tennessee Pride sausage
1.5 cups cooked broccoli, chopped
1 oz sharp or medium cheddar, shredded
2 tbsp butter
2 tbsp cream cheese
1/3 cup heavy whipping cream

Here is how you make Souffle Cups, Sausage and Broccoli (LCHF):

Cook and chop broccoli. Brown and crumble sausage. Whip eggs with hwc and cream cheese. Mix in other ingredients. Add salt and pepper to tatse. Pour into non-stick muffin pan, filling each space about 2/3 full (souffle will puff up) and bake at 350F for 30 minutes. Allow to cool in pan for at least 10 min before turning out on to cooling rack or baking sheet. Refrigerate or freeze for storage. Serving Size:?Makes 10 muffin-sized souffles.

The nutritional information for Souffle Cups, Sausage and Broccoli (LCHF) is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 200.8

• Total Fat: 17.0 g
• Cholesterol: 154.8 mg
• Sodium: 258.1 mg
• Total Carbs: 2.3 g
• Dietary Fiber: 0.8 g
• Protein: 8.9 g

The dietary needs meet for Souffle Cups, Sausage and Broccoli (LCHF) is Low Carb