Sausage Breakfast Egg Muffin

Sausage Breakfast Egg Muffin

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 69.8
  • Total Fat: 2.1 g
  • Cholesterol: 10.0 mg
  • Sodium: 283.3 mg
  • Total Carbs: 7.3 g
  • Dietary Fiber: 1.0 g
  • Protein: 5.2 g

View full nutritional breakdown of Sausage Breakfast Egg Muffin calories by ingredient
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Number of Servings: 12


    12 Jones Link sausage (4=90 calories)
    1 cup cooked shredded hash browns
    1/2 cup minced yellow onion
    1 cup frozen peas & carrots
    2 slices Borden's Fat Free cheese
    1/4 tsp. salt
    pepper to taste

    1 cup original almond milk( 1/2+1/2)
    1/2 cup Bisquick
    1/2 cup egg substitute


Line pan with muffins papers and lightly spray with non-stick spray. Heat oven to 375 *.
Spray skillet and cook frozen sausage links crumbling when brown.
Cook shredded hash browns in sprayed pan to equal 1 cup.
Cook 1/2 finely chopped onion in sprayed pan
Combine the above with 1 cup frozen peas and carrots, salt, pepper, and 1/2 cup milk

In a small bowl, mix 1/2 cup Bisquick, 1/2 cup almond milk. 1/2 cup 2gg substitute.

Measure a slight tablespoon egg mixture into prepared muffin papers. Add 1/4 cup meat mixture to each paper. Top with an additional slight tablespoon egg mixture. Bake for 28 to 30 minutes. Remove and let cool when done.

Serving Size: Makes 12 servings

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  • Very Good
    Delicious, Easy and Quick!!! - 3/4/15

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