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Low Carb Italian Ricotta "Muffins"

Low Carb Italian Ricotta "Muffins"

Tired of the typical breakfast of eggs, pancakes, cereal, etc. Try these Low Carb Italian Ricotta "Muffins" instead.

Feeling adventurous? You can easily modify this recipe by using different meats, seasonings and vegetables. Maybe breakfast sausage with Cheddar cheese, bell peppers and green onion?

They also make a good side dish for roasted chicken, pasta or just served with steamed vegetables for a lighter meal.

This recipe is my adaptation of Laura's recipe from,

Low Carb Italian Ricotta "Muffins" 2 cups full fat ricotta cheese 4 lg. eggs, beaten 1/2 cup shredded Parmesan cheese 3 Sun-dried tomato halves, moist type or rehydrate very dry kind. 1 tsp. dried basil 1/4 tsp. unrefined sea salt 1/2 tsp. Italian seasonings 1/4 tsp. onion powder 1/4 tsp. garlic powder 1/4 tsp. ground black pepper 1/2 cup cooked and crumbled or chopped chicken Italian sausage (62 gm) 1. Heat oven to 400 degrees. Line a muffin tin with silicone or parchment liners, Stir together ingredients in large bowl, until thoroughly mixed. Evenly divide batter into muffin cups. Bake 25-30 minutes or until a knife inserted in center tests clean. Serve warm. Keep leftovers in refrigerator in a tightly sealed container. They reheat well in the microwave on 50% power. Servings: 12 Nutrition Facts Serving size: 1/12 of a recipe (2.4 ounces). Nutrition information calculated from recipe ingredients. Amount Per Serving Calories 117.73 Total Fat 8.03g Saturated Fat 4.55g Cholesterol 85.31mg Sodium 202.57mg Potassium 93.4mg Total Carbohydrates 2.13g Fiber 0.15g Sugar 0.4g Protein 9.11g

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