Breakfast

Saugage and egg cups is for Breakfast.

Saugage and egg cups takes 10 minutes to prepare.

Saugage and egg cups takes 30 minutes to cook.

Saugage and egg cups makes 12 servings.

The ingredients for Saugage and egg cups are:

2 cups squash, finely chopped
1 cup spinach
1 cup shredded cheddar cheese
1/4 cup sun-dried tomatoes (soaked in oil), finely chopped
1 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon sea salt
8 large eggs
1 tablespoon chives

Here is how you make Saugage and egg cups:

Preheat the oven to 350 degrees. Grease a 12-cup muffin pan.Slice the turkey sausage to desired thickness (about ?-inch to 3/4-inch). Cook in a skillet over medium heat until the center reaches 165 degrees, about 8 minutes flipping occasionally. Set aside to cool, then chop and crumble into small bite-size pieces. In a large bowl, combine squash, spinach, sausage, cheese, tomatoes, basil, oregano, onion powder, and salt. In a separate medium bowl, whisk the eggs. Pour into the veggie mixture and mix thoroughly. Divide the mixture evenly among the muffin cups. Bake for 20-30 minutes or until a wooden pick inserted in the center of a muffin comes out clean.Serving Size: Makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user CHEYANNASC.

The nutritional information for Saugage and egg cups is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 129.1

• Total Fat: 7.1 g
• Cholesterol: 200.0 mg
• Sodium: 330.8 mg
• Total Carbs: 5.2 g
• Dietary Fiber: 1.0 g
• Protein: 11.7 g