Sausage and Cheese Breakfast Cups (Phase 1)
Makes 6 cups
4 ounces turkey sausage or crumbled turkey bacon
1/2 green bell pepper, chopped
1/4 red onion, chopped
5 large eggs, beaten
1 can (12 ounces) sliced mushrooms, drained
1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese
Preheat the oven to 350°F.
Coat a 6-cup nonstick muffin pan with cooking spray or line with paper baking cups.
Cook the sausage, pepper, and onion in a medium nonstick skillet over medium-high heat for 5 minutes, or until the sausage is thoroughly browned. Transfer the mixture into a bowl and let cool slightly. Stir in the eggs and mushrooms. Divide the mixture evenly among the muffin cups. Sprinkle with the cheese.
Bake for 20-25 minutes, or until the egg is completely set.
.
140 calories
9 g total fat (3 g sat)
4 g carbohydrate
12 g protein
1 g fiber
Makes 6 cups
4 ounces turkey sausage or crumbled turkey bacon
1/2 green bell pepper, chopped
1/4 red onion, chopped
5 large eggs, beaten
1 can (12 ounces) sliced mushrooms, drained
1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese
Preheat the oven to 350°F.
Coat a 6-cup nonstick muffin pan with cooking spray or line with paper baking cups.
Cook the sausage, pepper, and onion in a medium nonstick skillet over medium-high heat for 5 minutes, or until the sausage is thoroughly browned. Transfer the mixture into a bowl and let cool slightly. Stir in the eggs and mushrooms. Divide the mixture evenly among the muffin cups. Sprinkle with the cheese.
Bake for 20-25 minutes, or until the egg is completely set.
.
140 calories
9 g total fat (3 g sat)
4 g carbohydrate
12 g protein
1 g fiber
