Ingredients
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2
-
1
-
3
-
2
-
1/2
-
1/2
-
-
-
-
-
-
-
-
-
Directions
Low Carb Breakfast Balls,used to live off of these when I was low carbing. They freeze really well. I also occasionally mixed in TVP (texturized vegetable protein) and flax for some extra fiber.,For years I’ve been making the original recipe of sausage balls with flour. At 58 and overweight, I need to make serious changes to my diet so I tried these. Oh My Goodness! They are yummy! Great for an on the go breakfast but on a lazy Saturday, I might cut a few up into pieces and put a fried egg on top. This one is a keeper!,how do you heat them up?
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Steps
|
1
Done
|
Mix All the Ingredients Together Until Thoroughly Blended (it Is Best to Use Your Hands or an Electric Mixer). |
|
2
Done
|
Form Into About 4 Dozen 1 to 1 1/2 Inch Balls and Place on a Cookie Sheet or Broiler Pan. |
|
3
Done
|
Bake at 375f For About 25 Minutes. |
|
4
Done
|
Once They Are Cool, They Can Be Sorted Into Individual Zip Bags and Frozen For a Grab-and-Go Breakfast. |
|
5
Done
|
Note: For Scotch Eggs, Mold a Bit of the Raw Meat Mixture Around a Peeled Hard-Boiled Egg (or Eggs) and Bake at 350f For 30 Minutes. |
