BREAKFAST IN A CUP

(from tnhoneypot21’s recipe box)

These egg “muffins” make a heart breakfast which can be made ahead and warmed in the microwave oven for a fast breakfast treat.

Per (1 “muffin”) Serving using egg substitute + 1 whole egg: 107 Cal; 5 g Total Fat; 4 g Carb; 40 mg Cholesterol (when made with egg substitute); 318 mg Sodium; 12 g Protein; 1 g Fiber. Exchanges: 1-1/2 Meat; 1 Fat.

Source: LowCarbRecipeBox http://health.groups.yahoo.com/group/LowCarbRecipeBox/

Serves 6 people

Categories: Breakfast, Egg, LC, Sausage

Ingredients

  • 4 ounces reduced-fat loose breakfast sausage (turkey sausage)
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped onion
  • 1 cup liquid egg substitute OR 4 eggs
  • 1 large egg
  • 1 can (4-ounces) sliced mushrooms, drained
  • 1/2 cup (2-ounces) shredded reduced-fat Cheddar cheese

Directions

  1. Coat a 6-cup muffin pan with nonstick cooking spray. Preheat the oven to 350°F.

  2. In a medium nonstick skillet over medium-high heat, cook the sausage, pepper and onion 5 minutes, or until sausage is browned.

  3. Spoon mixture into a bowl and cool slightly. Stir in egg substitute or eggs, egg, and mushrooms. Spoon mixture evenly into the prepared muffin pan. Sprinkle with cheese. Bake 20 minutes, or until egg is set.

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