Recipe
Breakfast
Sausage and Egg Breakfast Muffin
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- 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.
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%