This egg muffin cup recipe with sausage and mushrooms is a simple and delicious way to start your day. This is a quick and easy meal to make and combines the light and fluffy texture of eggs with the savory flavor of sausage and mushrooms. It’s the kind of breakfast that makes it easy without sacrificing taste.
Ingredients
Servings: 6
- Nonstick cooking spray
- 1/2 tablespoon canola or corn oil
- 1 yellow onion, finely chopped
- 1 package (8 ounces) sliced white mushrooms
- 1 package (6.4 ounces) frozen, cooked, nitrate-free turkey sausage links, thawed
- 7 large eggs
- 1/4 cup fat-free milk
- 1/4 teaspoon pepper
- 1 cup grated fat-free cheddar cheese
Instructions
- Preheat oven to 350 F. Lightly spray 12-cup muffin pan with nonstick spray.
- Heat the oil in a medium nonstick pan over medium heat. Cook the onions and mushrooms for 10 minutes, or until soft, stirring occasionally.
- Hot turkey sausage according to package directions. Cut the turkey into bite-sized pieces. Stir in the onion mixture until well combined. Spoon into muffin tins.
- In a small bowl, whisk the eggs, milk and pepper. Pour the egg mixture into muffin tins. Spread with cheddar cheese.
- Bake for 25 minutes, or until the eggs are set. Remove from the oven. Let cool slightly. To easily remove the muffins from the pan, run the knife along the edges of each muffin.
SOURCE: American Heart Association
If you enjoyed these egg cups, try another egg cup recipe!
Bacon egg and cheese bowls
Start the morning off right with these easy-to-make egg bowls. They taste great and can be eaten on the go so you don’t have to skip breakfast. They also store well, so make some ahead of time and simply heat them in the microwave.
See the recipe here.