Egg Muffin Cups
Description
Mornings are so hectic, but you still need to have a great, filling breakfast. Save yourself time and worry by making these egg muffin cups in advance. They're so simple to make and very yummy, they will become part of your morning routine.
Ingredients
1 lb. ground turkey or pork sausage
½ red pepper, diced
3 T. minced/grated onion
1 c. shredded Cheddar cheese
½ c. Mozzarella cheese
6 large eggs
1 c. egg whites*
salt and pepper, to taste
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 350 degrees. Spray a muffin tin with non-stick cooking spray. (Use silicone baking cups or pan to prevent sticking, if desired.)
Brown and crumble sausage over medium-high heat until no pink remains. Drain off and discard any fat.
Divide the red pepper, onion, cooked sausage and cheeses between 12 wells.
In a large bowl, combine eggs, egg whites, salt and pepper, to taste. Pour egg mixture over the sausage in each well.
Bake 22-25 minutes or until set.
Remove eggs from cups, running a butter knife along the edges to loosen them before lifting out. Refrigerate up to 4 days or freeze in a freezer bag.
Makes 12 muffins.
*The egg whites can be omitted and 12 large eggs could be used instead, if desired.
**To reheat from refrigerated, microwave about 30 seconds. To reheat from frozen, microwave 45-80 seconds. (Microwaves vary greatly, so time may need to be adjusted.)