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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (140g) Recipe makes 6 servings |
||
| Calories 137 | ||
| Calories from Fat 75 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.4g | 12% | |
| Saturated Fat 3.2g | 16% | |
| Monounsaturated Fat 2.7g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 189mg | 63% | |
| Sodium 228mg | 9% | |
| Potassium 303mg | 8% | |
| Total Carbohydrate 3.6g | 1% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 1.7g | ||
| Protein 12.3g | 24% | |
Sausage and Cheese Breakfast Cups - South Beach Diet
SERVES 6
Ingredients
- 4 ounces turkey sausage or crumbled turkey bacon
- 1/2 green bell pepper, chopped
- 1/4 onion, chopped
- 5 large eggs or 1 1/4 cups Egg Beaters egg substitute
- 1 (12 ounce) can sliced mushrooms, drained
- 1/2 cup shredded low-fat cheddar cheese (2 oz.)
Directions
1
Preheat oven to 325°F.2
Coat a 6 cup non-stick muffin pan with cooking spray or line with paper baking cups.3
In a medium non-stick skillet, cook the sausage, peppers, and onions for 5 minutes, or until sausage is no longer pink.4
Spoon mixture and cool slightly.5
Stir in eggs and mushrooms.6
Evenly divide mixture into 6 muffin cups; Sprinkle with cheese.7
Bake for 20 minutes, or until egg is set.
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- Course > Breakfast > Omelets & Frittatas
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Oven
- Occasion > Brunch
- Occasion > To Go... > Brown Bag
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: jlue
On Jun 25, 2009
These are SO good! I forgot to put the cheese in my first batch, and they were still delicious. I made them in mini muffin tins and doubled the recipe. The double recipe made 24 mini muffins.
From: French Teacher
On Apr 26, 2009
I made this with half the amount of mushrooms (finely chopped instead of sliced). I cut out the peppers and onion and added 2 tablespoons of sour cream. I mixed the cheese in and added a little extra cheese on top. It does rise some when baking. I served them with a dollop of sour cream. Yummy! This recipe would also be good as a casserole.
From: S in PA
On Sep 1, 2005
Great! This was just what I was looking for. I might add to the instructions to fill cups 2/3 full, as I filled mine completely, and some ran over. Great tasting!
From: Lady Dancer
On Jan 7, 2007
These were really good and a keeper in my book. I also will fill 2/3 full next time as they also ran over for me. I might try a little ground mustard and pepper next time. thanks!
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