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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I 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. Ingredients:
2 lbs bulk pork sausage |
1 lb ground beef |
3 eggs |
2 tablespoons dried onion flakes |
1/2 teaspoon black pepper |
1/2 lb sharp cheddar cheese, shredded |
Directions:
1. Mix all the ingredients together until thoroughly blended (it is best to use your hands or an electric mixer).
2. Form into about 4 dozen 1 to 1 1/2 inch balls and place on a cookie sheet or broiler pan.
3. Bake at 375°F for about 25 minutes.
4. Once they are cool, they can be sorted into individual zip bags and frozen for a grab-and-go breakfast.
5. NOTE: for Scotch Eggs, mold a bit of the raw meat mixture around a peeled hard-boiled egg (or eggs) and bake at 350°F for 30 minutes.
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