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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 107.0
  • Total Fat: 5.0 g
  • Cholesterol: 99.0 mg
  • Sodium: 318.0 mg
  • Total Carbs: 4.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 12.0 g

View full nutritional breakdown of Breakfast in a Cup calories by ingredient
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Breakfast in a Cup

Submitted by: SWANSONG82

Introduction

These egg muffins make a hearty breakfast and can be eaten on the run. I like to put them between english muffins or mini bagels These egg muffins make a hearty breakfast and can be eaten on the run. I like to put them between english muffins or mini bagels
Number of Servings: 6

Ingredients

    4 oz reduced fat loose breakfast sausage
    1/4 cup red bell pepper
    1/4 cup chopped onion
    1 cup liquid egg substitute
    1 large egg
    1 can (4 oz) canned sliced mushrooms, drained & rinsed
    1/2 cup shredded reduced fat cheddar cheese

Directions

Coat a 6-cup muffin pan with nonstick spray or use aluminum muffin cups. Preheat oven to 350 degrees F. In a medium nonstick skillet over medium-high heat, cook the sausage, pepper and onion 5 minutes, or until sausage is browned. Spoon mixture into a bowl and cool slightly. Stir in egg substitute, egg, and mushrooms. Spoon mixture evenly into the prepared muffin pan, or aluminum cups. Sprinkle with medium cheese. Bake 20 minutes or until egg is set

Number of Servings: 6

Recipe submitted by SparkPeople user SWANSONG82.






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