There is no flour in these muffin cups, yet they’re still light and fluffy! The secret is to beat the egg whites with an electric mixer until stiff peaks form. I mixed in spicy Italian chicken sausage and cheddar cheese, but feel free to experiment with your favorite sausage and cheese combinations. This recipe was originally published on


  • 3 eggs separated
  • 3 ounces low-fat or full-fat cream cheese softened
  • teaspoon cream of tartar
  • 2 pre-cooked Spicy Italian Chicken Sausage links
  • ¼ cup shredded low-fat cheddar cheese plus more for garnish
  • 1 tablespoon grated Parmesan for garnish
  • light butter or creme fraiche for serving


  • Preheat oven to 300 degrees.
  • Put the egg yolks and cream cheese in one bowl and the egg whites and Cream of Tartar in
  • another bowl.
  • Blend the egg whites with an electric mixer at high speed until stiff peaks form, about 3 to 5
  • minutes. Then, beat the egg yolks and cream cheese together until smooth, about a minute.
  • Fold the yolk mixture into the fluffy whites with a rubber spatula, gently so the whites don't
  • deflate too much.
  • Remove the sausage from the casing and crumble into the batter. Add the cheddar cheese and
  • gently fold to combine.
  • Spoon the batter into 6 greased ramekins or oven-­safe mugs, leaving about 1/2” space at the
  • top. (It will say on the bottom of the mug if they are oven­-safe.)
  • Bake for about 20 minutes or until golden brown.
  • Garnish with a sprinkle of parmesan and cheddar and serve with Creme Fraiche or a pat of butter.
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