Recipes
March 16, 2018

Recipe: Egg Muffins to Go

by Breakfast egg muffins cooling in muffin pan

These muffins can be made in advance to grab on busy mornings.

 

Tight morning schedules are a common excuse for skipping breakfast. Try these healthy egg muffins to fill you up and power you through your day. You can make them in advance, then rewarm them gently in the microwave on your way out the door the next morning.

Or enjoy them at home with some Greek yogurt and fruit for a protein-packed, balanced breakfast.

 

Brown eggs and chopped vegetables, ready to bake in muffins

 

Ingredients
1/2 pound Jimmy Dean Premium Pork Sausage Roll (or chopped Canadian bacon, for a lower-fat option)
12 eggs
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese
Nonstick spray

 

Instructions
Preheat oven to 350°.

In a large skillet, cook sausage over medium heat until no longer pink; drain.

 

Eggs in a mixing bowl ready to be beaten

In a large bowl, beat eggs.

 

Eggs, sausage and vegetables mixed in a glass bowl

Add onion, green pepper, salt, garlic powder and pepper.
Stir in sausage and cheese.

 

Raw egg mixture in muffin pans

(Or just stir in the sausage, and sprinkle the cheese over the mixture after it’s in the muffin pans, as shown below.)

 

Cheese sprinkled over egg mixture in muffin pan

Coat a muffin pan with nonstick spray.

Spoon egg mixture by 1/3 cupfuls into the pan.

 

Egg and sausage muffins cooling in metal muffin pan

Bake 20-25 minutes or until a knife inserted near the center comes out clean.

If you want to reduce the fat in this recipe, leave out the sausage and use low-fat cheese. You can also use Canadian bacon instead of sausage.

Customize your muffins by adding your own favorite veggies and seasonings.

 

 

 

Recipe: Egg Muffins to Go
Recipe type: Breakfast
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • ½ pound Jimmy Dean Premium Pork Sausage Roll (or chopped Canadian bacon, for a lower-fat option)
  • 12 eggs
  • ½ cup chopped onion
  • ¼ cup chopped green pepper
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon pepper
  • ½ cup shredded cheddar cheese
  • Nonstick spray
Instructions
  1. Preheat oven to 350°.
  2. In a large skillet, cook sausage over medium heat until no longer pink; drain.
  3. In a large bowl, beat eggs.
  4. Add onion, green pepper, salt, garlic powder and pepper.
  5. Stir in sausage and cheese. (Or just stir in the sausage, and sprinkle the cheese over the mixture after it's in the muffin pans.)
  6. Coat a muffin pan with nonstick spray.
  7. Spoon egg mixture by ⅓ cupfuls into the pan.
  8. Bake 20-25 minutes or until a knife inserted near the center comes out clean.
  9. If you want to reduce the fat in this recipe, leave out the sausage and use low-fat cheese. You can also use Canadian bacon instead of sausage.
  10. Customize your muffins by adding your own favorite veggies and seasonings.
Nutrition Information
Serving size: 1 muffin Calories: 133 Fat: 10 grams Saturated fat: 4 grams Carbohydrates: 2 grams Sodium: 268 milligrams Protein: 9 grams Cholesterol: 224 milligrams

 

Breakfast

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