Sausage and Egg Breakfast Muffin

Recipe

Breakfast
Sausage and Egg Breakfast Muffin

Primary Media

User Rating

2.33 out of 5 stars
Rate it:
3 ratings

Recipe Data

6
Servings

Recipe Wellness Badges

    Author

    Save Options

    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1 ½ c.Hy-Vee hash brown potatoes, thawed
    ¼ lbs.sweet Italian turkey sausage, crumbled and browned
    2 tbsp.sliced green onion
    6 tbsp.Hy-Vee shredded 2% mild cheddar cheese
    ¾ c.Hy-Vee egg substitute
    ¼ c.Hy-Vee skim milk
    dash Hy-Vee ground mustard

    Directions

    1. Divide hash browns among 6 well-greased jumbo muffin cups. Gently press hash browns onto the bottom of each muffin cup.
    2. Divide sausage, green onions and cheese among muffin cups. Whisk together egg substitute, milk and mustard. Slowly pour about 3 tbsp of egg mixture into each muffin cup.
    3. Bake at 350 degrees for 20 to 30 minutes or until a knife inserted in the center of the muffin is set.
    4. Cooled muffins may be frozen. To reheat, microwave for 2 to 3 minutes at 50% power or until hot.

    Nutrition facts

    Servings

    120 Calories per serving

    Amounts Per Serving

    • Total Fat: 4.5g
    • Cholesterol: 20mg
    • Sodium: 240mg
    • Total Carbohydrates: 11g
    • Protein: 10g

    Daily Values

    0%
    Vitamin A 4%
    0%
    Vitamin C 8%
    0%
    Iron 8%
    0%
    Calcium 8%