Breakfast

Sausage Breakfast Egg Muffin is for Breakfast.

Sausage Breakfast Egg Muffin takes several minutes to prepare.

Sausage Breakfast Egg Muffin takes 30 minutes to cook.

Sausage Breakfast Egg Muffin makes 12 servings.

The ingredients for Sausage Breakfast Egg Muffin are:

12 Jones Link sausage (4=90 calories)
1 cup cooked shredded hash browns
1/2 cup minced yellow onion
1 cup frozen peas & carrots
2 slices Borden's Fat Free cheese
1/4 tsp. salt
pepper to taste

1 cup original almond milk( 1/2+1/2)
1/2 cup Bisquick
1/2 cup egg substitute

Here is how you make Sausage Breakfast Egg Muffin:

Line pan with muffins papers and lightly spray with non-stick spray. Heat oven to 375 *.Spray skillet and cook frozen sausage links crumbling when brown.Cook shredded hash browns in sprayed pan to equal 1 cup.Cook 1/2 finely chopped onion in sprayed panCombine the above with 1 cup frozen peas and carrots, salt, pepper, and 1/2 cup milkIn a small bowl, mix 1/2 cup Bisquick, 1/2 cup almond milk. 1/2 cup 2gg substitute. Measure a slight tablespoon egg mixture into prepared muffin papers. Add 1/4 cup meat mixture to each paper. Top with an additional slight tablespoon egg mixture. Bake for 28 to 30 minutes. Remove and let cool when done.Serving Size:?Makes 12 servings

The nutritional information for Sausage Breakfast Egg Muffin is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 69.8

• Total Fat: 2.1 g
• Cholesterol: 10.0 mg
• Sodium: 283.3 mg
• Total Carbs: 7.3 g
• Dietary Fiber: 1.0 g
• Protein: 5.2 g