Sausage and Egg Breakfast Muffins Directions:
- Preheat your oven to 350°F (175°C). Spray a 12-cup muffin tin with cooking spray.
- In a nonstick skillet, cook the crumbled turkey sausage over medium heat until browned and cooked through. Drain any excess fat and set aside.
- In a large bowl, whisk together the eggs, fat-free milk, salt, and pepper.
- Stir in the cooked turkey sausage, shredded cheddar cheese, chopped onions, and bell peppers.
- Pour the egg mixture evenly into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 20-25 minutes, or until the muffins are set and slightly golden on top.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
WW Points Calculation:
- 8 large eggs: 0 points
- ½ cup fat-free milk: 0 points
- ½ cup reduced-fat shredded cheddar cheese: 4 points
- ½ lb turkey sausage: 3 points
- ¼ cup finely chopped onions: 0 points
- ¼ cup finely chopped bell peppers: 0 points
- Salt and pepper to taste: 0 points
- Cooking spray: 0 points
Total Points: 7
Servings: 12 muffins
Per Serving: Approximately 0.5 points per muffin
Nutrition Information:
- Calories: Approximately 70 per muffin
- Fat: 3g
- Protein: 8g
- Carbohydrates: 1g
- Sugar: 0g
- Sodium: 180mg
I'm waiting for your comments! Enjoy!
