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Meat Lover's Breakfast Cups
15 to 19 min cook time
6servings
Source
Mr. Food Test Kitchen: Guilt-Free Weeknight Favorites
Photo by
Kelly Rusin
How to Make Meat Lover's Breakfast Cups
This low-carb breakfast made with turkey sausage and turkey bacon makes for a meaty breakfast without all the saturated fat. Freeze the individual cups after they're prepared for a grab-and-go breakfast that can be reheated at home or in the office!
15 to 19 min cook time
6servings
1 "muffin"
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Step-By-Step Instructions:
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Preheat the oven to 400 F. Coat a six-cup muffin tin with nonstick cooking spray. Evenly divide the hash browns among the muffin cups and press firmly into the bottom and up the sides of each cup.
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In a large skillet, heat the oil over medium heat. Sauté the onion until tender. Add the garlic and sausage; cook for 1 minute more. Remove the skillet from the heat; stir in the sour cream.
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In a medium bowl, beat the egg substitute with the salt and black pepper, then pour it evenly into the potato-lined muffin cups. Top each cup with some of the sausage mixture, bacon, and cheese.
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Bake 15 to 18 minutes, or until the eggs are set. Serve immediately, or freeze for later.
Nutrition facts
6 Servings
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Serving Size
1 "muffin"
- Amount per serving Calories 100
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Total Fat
3.5g
- Saturated Fat 1g
- Trans Fats 0g
- Cholesterol 15mg
- Sodium 300mg
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Total Carbohydrate
9g
- Dietary Fiber 0g
- Total Sugars 0g
- Protein 8g
- Potassium 217mg
- Phosphorous 50mg
Ingredients
Monterey jack cheese
2 tbsp
turkey bacon
2 slice
black pepper
1/8 tsp
salt
1/4 tsp
egg substitute
1 cup
light sour cream
1 tbsp
precooked turkey breakfast sausage patties ( thawed and diced)
2 whole
garlic (minced)
1 clove
onion(s) (finely chopped)
2 tbsp
canola oil
1 tsp
frozen hash browns (thawed)
1 1/4 cup
Reviews & Ratings
Recommended
I added some chopped green chiles to this recipe for a little ZIP & it was delish.
Recommended
Recommended
Not recommended