@saraannsutton: Replying to @Bridget (Hozier's Version) I made these carb-balanced/blood sugar friendly/high protein breakfast muffins often in my first pregnancy and honestly have enjoyed them well beyond pregnancy! They’re only 5 ingredients and give the bready texture I was missing when I had gestational diabetes. It’s kind of similar to a sausage ball! I normally eat 2-3 muffins for breakfast as each muffin has about 7 grams of carbs and 12 grams of protein! 5-INGREDIENT SAVORY BREAKFAST MUFFINS * 1 pound of turkey sausage (or whatever type you like) * 4 eggs * 1 cup shredded cheddar cheese * 1 cup Kodiak cake baking mix * 1/3 cup cottage cheese Instructions 1. Preheat oven to 350℉ and spray a 12-cup muffin pan with non-stick cooking spray 2. In a pan over medium heat, add the sausage and crumble while cooking. Cook until no longer pink. Remove from heat and allow to cool briefly. 3. In a bowl, crack the eggs and lightly beat. Add shredded cheese, kodiak mix, cooked sausage, and cottage cheese and mix well (mixture will be thick) 4. Fill the 12 prepared muffin cups evenly with the mixture. 5. Bake for about 22-25 minutes or until golden brown on top Recipe Notes If meal prepping for the week, store leftovers in a container in the fridge. You can heat by microwaving for about 1 minute. I prefer to reheat them by microwaving a couple for 15-30 seconds and then pop them in the air fryer at 350 for 3-5 minutes. #breakfastideas #gestationaldiabetes #highproteinbreakfast
