Zutaten für Lightened Scrambled Egg Muffins
- Turkey Sausage
- Egg Substitute
- 1/2 cup chopped onion
- Green Pepper
- Hot Pepper Sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Sharp Cheddar Cheese
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Zubereitung von Lightened Scrambled Egg Muffins
- Preheat oven to 350°F (175°C).
- Brown 1/2 pound of sausage in a skillet over medium heat, breaking it up with a spoon.
- Drain the cooked sausage well on a paper towel-lined plate to remove excess grease.
- In a large bowl, whisk together 2 cups egg beaters, 1/2 cup chopped onion, 1/2 cup chopped green bell pepper, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder.
- Stir in the cooked sausage and 1 cup of shredded cheddar cheese (or your favorite cheese).
- Grease a 12-cup muffin tin.
- Spoon 1/3 cup of the egg mixture into each muffin cup.
- Bake for 20-25 minutes, or until a knife inserted into the center comes out clean.
- Let the muffins cool slightly in the muffin tin before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
6g
Fat
8g
Carbs
0g
