South Beach Breakfast Cups (P1) with Sausage/Bacon & Cheese
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 278.3
- Total Fat: 18.1 g
- Cholesterol: 256.2 mg
- Sodium: 570.6 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 0.8 g
- Protein: 25.3 g
View full nutritional breakdown of South Beach Breakfast Cups (P1) with Sausage/Bacon & Cheese calories by ingredient
Submitted by: THESPY75
I upped the onion from 1/4 to 1/2 as they seemed lacking after my first try. May also try to add some garlic later too. A bit bland for my tastes, but a good base recipe to work with. Nice and quick breakfast to make, ahead even, and grab on the go. Recipe I found calls for 12 oz of canned mushrooms, but I'm not a fan so I omitted. I am thinking of adding some chopped broccoli (about 1/2 cup) for next time.
I upped the onion from 1/4 to 1/2 as they seemed lacking after my first try. May also try to add some garlic later too. A bit bland for my tastes, but a good base recipe to work with.
Introduction
Nice and quick breakfast to make, ahead even, and grab on the go. Recipe I found calls for 12 oz of canned mushrooms, but I'm not a fan so I omitted. I am thinking of adding some chopped broccoli (about 1/2 cup) for next time.I upped the onion from 1/4 to 1/2 as they seemed lacking after my first try. May also try to add some garlic later too. A bit bland for my tastes, but a good base recipe to work with. Nice and quick breakfast to make, ahead even, and grab on the go. Recipe I found calls for 12 oz of canned mushrooms, but I'm not a fan so I omitted. I am thinking of adding some chopped broccoli (about 1/2 cup) for next time.
I upped the onion from 1/4 to 1/2 as they seemed lacking after my first try. May also try to add some garlic later too. A bit bland for my tastes, but a good base recipe to work with.
Number of Servings: 3
Ingredients
-
- 4 oz Turkey Bacon or Turkey Sausage (crumbled)
- 1/2 cup chopped Green Bell Pepper (or blend)
- 1/2 cup +/- of Onion
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- 3 large Eggs
- 4 oz. Best of Egg Substitute
(Or 5 large eggs Or 5 egg equivalent of egg substitute for above)
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- 1/2 cup of Reduced Fat Shredded Cheddar (or blend)
- Cooking Spray if not using muffin cups
Directions
- Preheat oven to 350
- Cook and drain sausage or bacon
- Add onions and peppers and cook for about about 5 mins or until tender
- Remove from skillet and chill briefly in a medium bowl
- Add in eggs (and mushrooms or other veggies if desired) and stir
- Spoon into 6 portions in muffin pan (lined with papers if not non-stick)
- Sprinkle evenly with cheese
- Cook for about 20 mins or until eggs are set
Number of Servings: 3
Recipe submitted by SparkPeople user THESPY75.
- Cook and drain sausage or bacon
- Add onions and peppers and cook for about about 5 mins or until tender
- Remove from skillet and chill briefly in a medium bowl
- Add in eggs (and mushrooms or other veggies if desired) and stir
- Spoon into 6 portions in muffin pan (lined with papers if not non-stick)
- Sprinkle evenly with cheese
- Cook for about 20 mins or until eggs are set
Number of Servings: 3
Recipe submitted by SparkPeople user THESPY75.
Rate This Recipe
Member Ratings For This Recipe
-
Yum - easy to make and a quick breakfast reheat for another day. I made a batch with bacon and one with sausage - both were delicious. The onions and peppers do not have to be cooked first. They will still turn out soft and done. I mixed the cheese into the egg mixture and seasoned to my taste. - 1/13/09
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