See? Once I get started, I knew I could find some recipes to include in my low carb, almost sugarless experiment.  The inspiration for this one is the  No Crust Salmon Quiche recipe I posted a while back.  I was preparing a cheese and  asparagus mini-quiche version to  bring to a neighbor’s house for an early evening get-together when I happen upon a couple of pieces of chicken sausages in the refrigerator. I purchased this spicy breakfast chicken sausages from a butcher in Carson City to try.  They were spicy but my husband was not enamored with it.  He said it taste too chewy, like rubber. Must be why it sat in the refrigerator that long.  I hate to waste it so I chopped it in little pieces and was planning on adding it to the quiche. Wait! Maybe I can use it in some muffin recipe. So starting with the no crust quiche recipe, I added soy flour, chopped red bell pepper, asparagus pieces and the chicken sausage.  I poured it into my new silicone muffin pan (thanks again, Carlos and Rodney!) and voila! These muffins taste great!  I am sure there is some recipe in existence somewhere using the same ingredients but..hey…let me bask in my Eureka moment for a second while I enjoy this savory muffin.  I’m so glad the soy flour worked.  Since the recipe has a lot of eggs in it, I figured it wasn’t important to have flour with a lot of gluten.  Of course, I could have just poured the same recipe without the flour into the muffin pans and I’d still end up with really tasty—muffin quiche?  Here’s the recipe.  If I’m lucky to have some left, I might finally be able to send something to my friends.

Ingredients:

• 4 eggs
• 1/2 cup soy flour
• 1 cup sharp cheese (I used Mexican 4-cheese)
• 1/3 cup asparagus, diced
• 1/3 cup bell pepper (any color), diced small
• 2 pieces chicken sausage (or any breakfast sausage), diced small
• 1 tsp ground black or white pepper

Directions:

1. Preheat oven to 350F.
2. In a bowl, whisk eggs and flour.  Add the rest of the ingredients and stir until combined thoroughly.
3. Pour batter into muffin pans, 2/3 full.  (Mine made 8 muffins) and bake for 25-30 minutes until top is golden brown or wooden skewer inserted at center is dry.
4. Remove from oven and let cool for 5 minutes before removing from pan.  Cool in wire rack or serve warm.

I had no problem freezing my quiche so I am assuming these muffins will freeze well, too. I have not tested it yet.

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