I never have enough time in the morning to prepare a good breakfast. I need something that I can grab on the run. Lately I've been trying to prepare something the night before. I made these a long time ago and remembered how good they were so I decided to make up a bunch of these tonight. Just grab a couple of them, zap in the microwave until warm and out the door you go. No need for utensils! And this recipe is actually healthy, so that's a plus.
Sausage and Egg Breakfast Muffins
prep time: 10 minutes ~ cook time: 40 minutes
makes: 24 muffins ~ WW PP: 2 per muffin
Ingredients:
1 - 16 oz package of Butterball Turkey Breakfast Sausage
1 cup fresh spinach, chopped*
9 oz fresh mushrooms (small container), chopped*
16 eggs
1/4 cup fat free half and half
1 tsp cumin
1 tsp cayenne
1 tsp chili powder
1/2 tsp chopped garlic
1/2 tsp salt
1/4 tsp black pepper
1/2 cup low fat cheddar cheese
Directions:
1. Preheat oven to 350 degrees. Prepare muffin tins by spraying with cooking spray.
2. Chop spinach and mushrooms.
3. Cook spinach and mushrooms with turkey sausage in a skillet over medium to medium-high temperature until done.
4. While spinach, mushrooms and turkey is cooking, crack eggs into a large bowl.
5. Add fat free half and half, seasonings and garlic and mix well.
6. Equally divide sausage mixture between 24 muffin cups.
7. Top each with a small pinch of cheese.
8. Add egg mixture to the top of each muffin cup, approximately 1/4 cup in each tin.
9. Bake for approximately 40 minutes at 350 degrees.
10. Serve warm.
*Although I used spinach and mushrooms, you can substitute any veggie of your choice in this recipe. It is especially good with red and green peppers with onions, or with broccoli. Sometimes I even add a small can of chopped green chiles to give it a real southwestern taste.
These can be frozen and thawed in the microwave as needed. I usually just keep them in the fridge as they don't last that long!
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