Looking for a protein breakfast for those cool fall mornings? Here is one of my family's favorites and it's bariatric friendly. These muffins are quick, easy and delicious. They keep nicely in the fridge and are great for on the go, as well. 

Sausage, Egg and Cheese Muffins

• 7 to 8 whole eggs (or 5 whole eggs and 3 egg whites)
• turkey sausage crumbles
• cheese grated (any kind you like)
• 3/4 cup milk 
• 1/4 cup cream  
• 1/2 tsp salt
• 1/2 tsp black pepper

Preheat oven to 325

Prepare a non-stick muffin pan, (oil if needed). I use a copper no-stick pan.

In a large mixing bowl beat eggs, salt, pepper, milk, and cream.*

*(note: adding a little cream will help eggs not stick as well as help them not separate while cooking, but also optional...if cream is omitted, use 1 cup milk)

Sprinkle sausage in bottom of muffin pan. Add a little cheese on top and pour in egg mixture until cups are full. 

Bake  for 25 minutes or until golden brown on top. Turn muffins out on parchment paper.

Let cool and enjoy.

Makes 12 or more muffins

You can calculate the number of fat grams in each serving by adding the amount of grams in each unit of ingredients and then dividing each serving by the number of servings you baked. For example: Jimmy Dean's Turkey Sausage Crumbles have 5.8 grams of fat in 1/2 cup. Calculate how many cups you use, they divide that number by the number of muffins you bake. Do this for each ingredient and calculate how many grams of protein and fat in each muffin. This recipe is very flexible with regards to ingredient amounts. You can even add other ingredients such as tomato, spinach, mushrooms, garlic and onion. Just make sure you keep them high in protein.