One of my colleagues has been making low-fat sausage and cheese cups for breakfast in the morning for she and her son. I tried them last weekend because I'm having a whole crew for Thanksgiving and want something they can grab in individual servings. These are great, though, I must confess that my version isn't necessarily low-fat.
Ingredients:
4 oz. turkey sausage or crumbled bacon
1/2 bell pepper, chopped
1/4 onion, chopped
5 large eggs
1/2 can sliced mushrooms, drained
1/2 c. shredded cheddar
Ingredients:4 oz. turkey sausage or crumbled bacon
1/2 bell pepper, chopped
1/4 onion, chopped
5 large eggs
1/2 can sliced mushrooms, drained
1/2 c. shredded cheddar
Preheat oven to 350, and coat a 6-c. muffin pan with cooking spray. In a non-stick skillet, cook sausage, pepper and onion until sausage is no longer pink. Spoon mixture into a bowl and allow to cool slightly. Stir in eggs and mushrooms, and evenly divide mixture among cups. Sprinkle with cheese and cook for about 20 mins. or until eggs are set.
Makes 6 - I will double for my Thanksgiving guests. This is a fast, yummy breakfast alternative.
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