Sausage Breakfast Egg Muffin
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
Number of Servings: 12
Ingredients
-
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
Directions
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
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
