Sausage and Egg Breakfast Muffins Directions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Spray a 12-cup muffin tin with cooking spray.
- Cook the Sausage: In a nonstick skillet, cook the crumbled turkey sausage over medium heat until browned and cooked through. Drain any excess fat and set aside.
- Whisk the Eggs: In a large bowl, whisk together the eggs, fat-free milk, salt, and pepper.
- Add Veggies and Cheese: Stir in the cooked turkey sausage, shredded cheddar cheese, chopped onions, and bell peppers.
- Fill Muffin Cups: Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake: Bake for 20-25 minutes, or until the muffins are set and slightly golden on top.
- Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- Eggs: 0 points (8 large)
- Fat-free milk: 0 points (1/2 cup)
- Reduced-fat shredded cheddar cheese: 4 points (1/2 cup)
- Turkey sausage: 6 points (1/2 lb)
- Onions, bell peppers, salt, pepper, and cooking spray: 0 points
Total points for the entire recipe: 10 points
Serving Size and Points:
- This recipe makes 12 muffins.
- Each muffin: 0.83 points (rounded to 1 point per muffin in the WW app)
I await your comments! Enjoy!