Nutrition
Meat Lover's Breakfast Cups
Ingredients
- 1 tbsp light sour cream
- 2 pre cooked turkey breakfast sausage patties (thawed and diced)
- 1 clove garlic
- 2 tbsp onion(s) finely chopped
- 1 1/4 cups of frozen hash browns (thawed)
- 1 tsp of canola oil
- 1/4 tsp of salt
- 1/8 tsp black pepper
- 1 cup egg substitute
- 2 tbsp of turkey bacon
- 2 tbsp Monterey jack cheese
- 6 Servings
- Serving Size: 1 muffin
- Calories per serving: 110
- Total Fat: 5g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 340mg
- Total Carbohydrate: 9g
- Dietary Fiber: 1g
- Total Sugars: 1g
- Protein: 8g
- Potassium: 150mg
- Phosphorus: 50mg
Directions
- Preheat the oven to 400 F. Coat a six-cup muffin tin with nonstick cooking spray. Evenly divide the hash browns among the muffin cups and press firmly into the bottom and up the sides of each cup.
- In a large skillet, heat the oil over medium heat. Sauté the onion until tender. Add the garlic and sausage; cook for 1 minute more. Remove the skillet from the heat; stir in the sour cream.
- In a medium bowl, beat the egg substitute with the salt and black pepper, then pour it evenly into the potato-lined muffin cups. Top each cup with some of the sausage mixture, bacon, and cheese.
- Bake 15 to 18 minutes, or until the eggs are set. Serve immediately, or freeze for later.
Citation: Meat Lover's Breakfast Cups