Breakfast Omelet Muffins

Breakfast Omelet Muffins
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 63.6
  • Total Fat: 2.3 g
  • Cholesterol: 21.4 mg
  • Sodium: 333.3 mg
  • Total Carbs: 2.1 g
  • Dietary Fiber: 0.2 g
  • Protein: 9.0 g

View full nutritional breakdown of Breakfast Omelet Muffins calories by ingredient


Introduction

Adapted from recipe found on http://sixinthesuburbsblog.blogspot.com/20
11/10/breakfast-omelet-muffins.html Adapted from recipe found on http://sixinthesuburbsblog.blogspot.com/20
11/10/breakfast-omelet-muffins.html
Number of Servings: 12

Ingredients

    1 bag Jimmy Dean Hearty Turkey Sausage Crumbles (9.6oz bag)
    1/2 cup sliced mushrooms
    1/2 cup chopped onions
    1/4 cup chives
    2 cups egg beaters (equivalent to 8 eggs)
    1/4 cup skim milk
    1/2 tbsp olive oil
    1/2 tsp baking powder
    salt & pepper to taste
    Freshly grated Parmesan Cheese as needed (optional, not included in calories)

Tips

The amounts of the veggies are approximate. You can also substitute other veggies (like frozen broccoli) in place of the mushrooms. It is all up to your imagination.


Directions

1. Preheat oven to 375 F.
2. In a large saute pan, over medium high heat, brown Italian Sausage for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in veggies.
3. Whisk together eggs, milk, oil and baking powder. Season with salt and pepper.
4. Lightly spray a 12-cupcake pan with oil.Spoon out the sausage and veggie mixture evenly into each cupcake.
5. Ladle the egg mixture over sausage and veggies.
6. Sprinkle with Parmesan cheese (optional).
7. Bake for 15-20 minutes (or until eggs are done).


Serving Size: makes 12 servings