Friday, February 4, 2011

Scrambled Egg Muffins

These are a great protein-filled breakfast item. I like to make them ahead and store them in the fridge to eat throughout the week. You just heat them for 30 seconds in the microwave to warm them. Serve them with a low calorie, high fiber English muffin to get a great protein-carbohydrate combo to get your morning off to a great start. Add a side of fresh fruit to make it even better!



Ingredients:

1/2 pound Honeysuckle White Turkey Breakfast Sausage
12 eggs
1/2 cup chopped onion
1/4 t pepper
1/4 t garlic powder
1/2 cup (about 2 oz. weighed) shredded reduced fat 2% milk sharp cheddar cheese

(Feel free to add additional veggies such as mushroom, green pepper, etc. or substitute a different meat like ham or bacon)

Directions:

Brown sausage in a nonstick skillet; drain any fat. In a large mixing bowl, beat the eggs. Add the onion and seasonings. Mix in the sausage and cheese. Add 1/3 cup of mixture to greased muffin cups. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Makes 12 muffins


2 comments:

Anonymous said...

Do you think these would freeze very well, they look handy to grab and go to the office.

Cynthia Matzat said...

Yep, you can freeze them. Just heat them in the microwave for 30 seconds - 1 minute and you're good to go.

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