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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 102.1
  • Total Fat: 6.1 g
  • Cholesterol: 165.8 mg
  • Sodium: 219.7 mg
  • Total Carbs: 2.0 g
  • Dietary Fiber: 0.2 g
  • Protein: 8.7 g

View full nutritional breakdown of MF brk- Loaded Egg Muffin calories by ingredient
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MF brk- Loaded Egg Muffin

Submitted by: KYLAR_STERN
MF brk- Loaded Egg Muffin
View the original recipe for Egg Muffins

Introduction

Quick & easy egg muffins to make now and take later! Quick & easy egg muffins to make now and take later!
Number of Servings: 6

Ingredients

    5 Large Eggs
    4 T salsa
    3 Turkey sausage links, cooked thoroughly and diced
    (Mine where just the brown and serve variety, so I nuked them to thaw)
    1/3 cup 2% shredded cheese
    Salsa or hot sauce
    1/2 Green bell pepper, chopped
    Extra hot sauce or spices if you wish. Garlic and cayenne is good.

Tips

This can be made with really any ingredients you have in the fridge for filler. Bacon, ham, hotdogs. Variety of cheeses and onions/peppers/other veggies too. I just happened to have turkey sausage in the freezer


Directions

Preheat oven to 375 F.
If using a silicone pan, spray well with non-stick spray. If using a regular muffin pan, use 2 liners.

Beat eggs in a bowl.
Add salsa and half of the cheese, stir
Pour evenly into muffin tins filling
Add sausage and diced peppers into each muffin until they are 2/3-3/4 full (they rise a bit)


Bake 25-30 minutes
Add other half of cheese to top of each muffin and place back in oven for about 5 mins for cheese to brown.
Muffins should be slightly browned and set and then they are done

Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 1 minute to reheat.






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