Egg “Muffin” Cups with Turkey Sausage and Mushrooms
Recipe courtesy of the American Heart Association with support from Eggland’s Best
Ingredients
- Nonstick cooking spray
- 1/2 tablespoon canola or corn oil
- 1 yellow onion finely chopped
- 1 package white mushrooms, sliced 8 ounces
- 1 package nitrate-free turkey sausage links, thawed 6.4 ounces frozen, cooked
- 7 large eggs
- 1/4 cup fat-free milk
- 1/4 teaspoon pepper
- 1 cup shredded fat-free cheddar cheese
Instructions
- Preheat oven to 350 F. Lightly spray 12-cup muffin pan with nonstick cooking spray.
- In medium nonstick pan, heat oil over medium-high heat. Cook onions and mushrooms 10 minutes, or until soft, stirring occasionally.
- Warm turkey sausage according to package directions. Chop turkey into bite-size pieces. Stir into onion mixture until well blended. Spoon into muffin cups.
- In small bowl, whisk eggs, milk and pepper. Pour egg mixture into muffin cups. Top with cheddar cheese.
- Bake 25 minutes, or until eggs are set. Remove from oven. Let cool slightly. To easily remove muffins from pan, run knife around edges of each muffin.