Egg “Muffin” Cups with Turkey Sausage and Mushrooms

Make these egg muffin cups during the weekend and freeze or refrigerate for quick, to-go breakfasts all week long.

Ingredients

Servings 6 (serving size: 2 muffins)

• Cooking spray
• 1/2 tablespoon canola or corn oil
• 1 onion (yellow preferred), finely chopped
• 1 (8-ounce) package sliced white mushrooms
• 1 (6.4-ounce) package frozen, nitrate-free turkey sausage links (thawed, chopped)
• 7 large eggs
• 1/4 cup fat-free milk
• 1/4 teaspoon ground black pepper
• 1 cup shredded, fat-free cheddar cheese

Directions

1. Preheat the oven to 350˚F. Lightly spray a 12-cup muffin pan with cooking spray.
2. In a medium nonstick pan, heat the oil over medium-high heat. Cook the onions and mushrooms for 10 minutes, or until soft, stirring occasionally.
3. Meanwhile, warm the turkey sausage according to package directions. Chop the turkey into bite-size pieces. Stir into the onion mixture until well blended. Spoon into the muffin cups.
4. In a small bowl, whisk together the eggs, milk, and pepper. Pour the egg mixture into the muffin cups. Top with the cheddar.
5. Bake for 25 minutes, or until the eggs are set. Remove from the oven. Let cool slightly. To easily remove the muffins from the pan, run a knife around the edges of each muffin.

Cooking tip: To avoid a messy cleanup, place the muffin pan on a baking sheet before it goes into the oven. That way the baking sheet will catch anything that may spill or bubble over from the muffin pan.

Source: American Heart Association