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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.

Ingredients

6 Servings

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Quick Tips

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Cooking Tip: Place the muffin tin on a baking sheet before adding into the oven to cook will make sure any spillage goes to the baking sheet versus dirtying the oven. It's a good trick to use in this recipe and others.

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Keep it Healthy: When wanting to convert a recipe from eggs to liquid egg substitute, the general rule is to use 1/4 cup egg substitute per 1 egg.

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Tip: Using a muffin tin instantly makes a recipe more portable. Think meatloaf muffins, which can be packed for lunches, or granola cups or oatmeal for more instant breakfasts.

Directions

Tip: Click on step to mark as complete.

Nutrition Facts

Calories 148
Total Fat 4.4 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.7 g
Cholesterol 28.0 mg
Sodium 557 mg
Potassium 0 mg
Total Carbohydrate 6.1 g
Dietary Fiber 0.9 g
Sugars 4.4 g
Added Sugars 0 g
Protein 20.5 g
Calcium 0 mg
Dietary Exchanges
1 other carbohydrate, 3 low-fat milk

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