Tigerlily's Sausage Breakfast Cups

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 104.0

Total Fat: 6.1 g
Cholesterol: 17.9 mg
Sodium: 261.6 mg
Total Carbs: 1.1 g
Dietary Fiber: 0.1 g
Protein: 10.2 g

View full nutritional breakdown of Tigerlily's Sausage Breakfast Cups calories by ingredient

Introduction

I like to use Reynolds Foil Baking Cups for this recipe....you can use a regular ol' greased muffin pan but the cleanup is so much easier with the foil cups filled then placed on a cookie sheet! :o)

I made these for Rodney but really wanted to see what the *damage* was! Serve with fresh fruit and black coffee. Can be frozen. I like to use Reynolds Foil Baking Cups for this recipe....you can use a regular ol' greased muffin pan but the cleanup is so much easier with the foil cups filled then placed on a cookie sheet! :o)

I made these for Rodney but really wanted to see what the *damage* was! Serve with fresh fruit and black coffee. Can be frozen.

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 12

Ingredients

5.5 ounces Gwaltney 40% Less Fat Premium Pork Sausage

1 small onion, chopped

2 cups Egg Beaters or All Whites Liquid Egg Whites

1 cup Kraft 2% Shredded Mexican Blend Cheese

Directions

Preheat oven to 350 degrees.

1. Cook the sausage until it's crumbly. Drain the fat on paper towels. To remove even more fat, dunk the cooked sausage into boiling water then drain in a colander.

2. In a medium sized bowl, combine the egg substitute, onion, sausage and cheese.

3. Fill muffin cups until they're almost full.

4. Bake at 350 degrees for 30 minutes or until a toothpick comes out clean.

Yields 12 quiche-like little breakfast "muffins"

Number of Servings: 12

Recipe submitted by SparkPeople user TIGERLILY96.