Sausage and Egg Breakfast Muffin
Servings and Ingredients
|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|
- Divide hash browns among 6 well-greased jumbo muffin cups. Gently press hash browns onto the bottom of each muffin cup.
- 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.
- Bake at 350 degrees for 20 to 30 minutes or until a knife inserted in the center of the muffin is set.
- Cooled muffins may be frozen. To reheat, microwave for 2 to 3 minutes at 50% power or until hot.
120 Calories per serving
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 20mg
- Sodium: 240mg
- Total Carbohydrates: 11g
- Protein: 10g
Vitamin A 4%
Vitamin C 8%