Breakfast Sausage Egg Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 112.9
- Total Fat: 6.1 g
- Cholesterol: 198.5 mg
- Sodium: 260.2 mg
- Total Carbs: 2.5 g
- Dietary Fiber: 0.3 g
- Protein: 11.7 g
View full nutritional breakdown of Breakfast Sausage Egg Muffins calories by ingredient
Submitted by: THEPINKMARTINI
Introduction
Breakfast to go. Breakfast to go.Number of Servings: 12
Ingredients
-
5 oz cooked and crumbled Jennie-O Turkey breakfst sausage.
1 cup Fat Free Cheddar Cheese, shredded
12 tbsp chopped green pepper
1/2 cup chopped onion
12 large eggs
1 tbsp dill weed, dried
1 tbsp parsley, dried
1/2 tsp salt
1/4 tsp pepper
Nonstick cooking spray
Tips
May be kept in fridge for about 1 week. Just pop into microwave for about 60 to 90 seconds to reheat. May be frozen, just thaw in fridge before reheating.
Directions
line 12 cup muffin tin with double layer of paper cupcake liner. Spray with nonstick spray. Heat oven to 375.
Spoon scant tbsp of sausage crumbles into bottom of each muffin cup. Add 1 tbsp chopped green pepper, 1/2 tablespoon onion, 1 tbsp cheese.
In a large mixing measuring cup with a spout, crack open eggs. Whisk together with dill and parsley, and salt and pepper. Pour carefully into muffin cups and fill to top.
Bake in oven for 25 to 35 minutes until risen and slightly browned on top.
Serving Size: 1 muffin
Number of Servings: 12
Recipe submitted by SparkPeople user THEPINKMARTINI.
Spoon scant tbsp of sausage crumbles into bottom of each muffin cup. Add 1 tbsp chopped green pepper, 1/2 tablespoon onion, 1 tbsp cheese.
In a large mixing measuring cup with a spout, crack open eggs. Whisk together with dill and parsley, and salt and pepper. Pour carefully into muffin cups and fill to top.
Bake in oven for 25 to 35 minutes until risen and slightly browned on top.
Serving Size: 1 muffin
Number of Servings: 12
Recipe submitted by SparkPeople user THEPINKMARTINI.
