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Egg "Muffin" Cups with Turkey Sausage and Mushrooms

Egg Muffin Cups with Turkey Sausage and Mushrooms
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Egg "Muffin" Cups with Turkey Sausage and Mushrooms

Make these egg muffin cups during the weekend and freeze or refrigerate for quick, to-go breakfasts all week long.

This recipe is supported by Eggland's Best.

Ingredients

Servings  6   Serving Size   2

  • Cooking spray
  • 1/2 tablespoon canola or corn oil
  • 1 onion (yellow preferred), finely chopped
  • 1 (8-ounce) package sliced white mushrooms
  • 1 (6.4-ounce) package frozen, nitrate-free turkey sausage links (thawed, chopped)
  • 7 large eggs
  • 1/4 cup fat-free milk
  • 1/4 teaspoon ground black pepper
  • 1 cup shredded, fat-free cheddar cheese

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 350˚F. Lightly spray a 12-cup muffin pan with cooking spray.
  2. In a medium nonstick pan, heat the oil over medium-high heat. Cook the onions and mushrooms for 10 minutes, or until soft, stirring occasionally.
  3. Meanwhile, warm the turkey sausage according to package directions. Chop the turkey into bite-size pieces. Stir into the onion mixture until well blended. Spoon into the muffin cups.
  4. In a small bowl, whisk together the eggs, milk, and pepper. Pour the egg mixture into the muffin cups. Top with the Cheddar.
  5. Bake for 25 minutes, or until the eggs are set. Remove from the oven. Let cool slightly. To easily remove the muffins from the pan, run a knife around the edges of each muffin.

Cooking Tip: To avoid a messy cleanup, place the muffin pan on a baking sheet before it goes into the oven. That way the baking sheet will catch anything that may spill or bubble over from the muffin pan.

Tip: Using a muffin pan instantly makes a recipe easily more portable. Try making mini meatloafs in muffins cups to pack for school lunches or to take to work.

Nutrition Facts

Egg "Muffin" Cups with Turkey Sausage and Mushrooms
CaloriesCalories
197 Per Serving
ProteinProtein
21g Per Serving
FiberFiber
2g Per Serving

Nutrition Facts

Calories 197
Total Fat 10.0 g
Saturated Fat 3.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 3.0 g
Cholesterol 245 mg
Sodium 494 mg
Total Carbohydrate 6 g
Dietary Fiber 2 g
Sugars 3 g
Added Sugars 0 g
Protein 21 g

Dietary Exchanges
1/2 other carbohydrate, 3 lean meat

 

Make these egg muffin cups during the weekend and freeze or refrigerate for quick, to-go breakfasts all week long.

This recipe is supported by Eggland's Best.

Nutrition Facts

Egg "Muffin" Cups with Turkey Sausage and Mushrooms
CaloriesCalories
197 Per Serving
ProteinProtein
21g Per Serving
FiberFiber
2g Per Serving
×
Calories 197
Total Fat 10.0 g
Saturated Fat 3.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 3.0 g
Cholesterol 245 mg
Sodium 494 mg
Total Carbohydrate 6 g
Dietary Fiber 2 g
Sugars 3 g
Added Sugars 0 g
Protein 21 g

Dietary Exchanges
1/2 other carbohydrate, 3 lean meat

Ingredients

Servings  6   Serving Size   2

  • Cooking spray
  • 1/2 tablespoon canola or corn oil
  • 1 onion (yellow preferred), finely chopped
  • 1 (8-ounce) package sliced white mushrooms
  • 1 (6.4-ounce) package frozen, nitrate-free turkey sausage links (thawed, chopped)
  • 7 large eggs
  • 1/4 cup fat-free milk
  • 1/4 teaspoon ground black pepper
  • 1 cup shredded, fat-free cheddar cheese

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 350˚F. Lightly spray a 12-cup muffin pan with cooking spray.
  2. In a medium nonstick pan, heat the oil over medium-high heat. Cook the onions and mushrooms for 10 minutes, or until soft, stirring occasionally.
  3. Meanwhile, warm the turkey sausage according to package directions. Chop the turkey into bite-size pieces. Stir into the onion mixture until well blended. Spoon into the muffin cups.
  4. In a small bowl, whisk together the eggs, milk, and pepper. Pour the egg mixture into the muffin cups. Top with the Cheddar.
  5. Bake for 25 minutes, or until the eggs are set. Remove from the oven. Let cool slightly. To easily remove the muffins from the pan, run a knife around the edges of each muffin.

Cooking Tip: To avoid a messy cleanup, place the muffin pan on a baking sheet before it goes into the oven. That way the baking sheet will catch anything that may spill or bubble over from the muffin pan.

Tip: Using a muffin pan instantly makes a recipe easily more portable. Try making mini meatloafs in muffins cups to pack for school lunches or to take to work.
 

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