Beef / Pork

Breakfast Egg Muffins to Go is for Breakfast.

Breakfast Egg Muffins to Go takes several minutes to prepare.

Breakfast Egg Muffins to Go takes several minutes to cook.

Breakfast Egg Muffins to Go makes 12 servings.

The ingredients for Breakfast Egg Muffins to Go are:

12 oz Chef Meg's Low Sodium breakfast sausage (1.5 recipes)
12 extra large eggs
1/2 cup sargentos Mexican fancy 4 cheese blend (or shredded cheese of your choice)
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
Muffin wrappers

Here is how you make Breakfast Egg Muffins to Go:

Preheat oven to 350 degrees F.Heat skillet over medium heat. Follow Chef Meg's recipe to make sausage. Do not patty, but make sausage crumbles with it.If using a muffin tin, line tin with parchment paper wrappers. If using silicone muffin cups, place cups on a baking sheet lined with foil (to catch any egg overflow and making clean-up much easier!).In a large bowl, combine sausage, bell peppers and cheese. Spoon mixture into cups, filling them 2/3 of the way, leaving room to add the egg mixture.In another bowl with a pour spout, beat together 12 eggs. Add salt and pepper to taste if desired. Pour egg mixture into each muffin cup, being careful to leave a little room (1/4 inch or so) at the top.Bake 25 minutes, or until muffins have risen and are firm.Variation: Instead of Chef Meg's sausage, try other sausages, diced bacon, Canadian bacon, ham, chorizo or crumbled breakfast sausage. Try other veggies such as broccoli florets, spinach, zucchini, mushrooms, etc. Mix and match at will!Serving Size:?Makes 12 muffins

The nutritional information for Breakfast Egg Muffins to Go is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 180.1

• Total Fat: 13.5 g
• Cholesterol: 261.5 mg
• Sodium: 127.7 mg
• Total Carbs: 2.0 g
• Dietary Fiber: 0.2 g
• Protein: 12.9 g