Breakfast Sausage Egg Muffins

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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
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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.

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