Brunch

Gluten Free Breakfast Egg Muffins is for Breakfast.

Gluten Free Breakfast Egg Muffins takes 10 minutes to prepare.

Gluten Free Breakfast Egg Muffins takes 25 minutes to cook.

Gluten Free Breakfast Egg Muffins makes 12 servings.

The ingredients for Gluten Free Breakfast Egg Muffins are:

2 c eggbeaters
1/2 cup sargento mexican low fat cheese
2 servings Jones Farm Turkey Sausage Links
1 cup diced fresh veggies (bell pepper, onion, zucchini, etc.)
Dash of pepper

Here is how you make Gluten Free Breakfast Egg Muffins:

Use silicone muffin pan (or line muffin pan with paper cups)Evenly distribute veggies and chopped up sausage links into muffin pan cups. Evenly distribute egg substitute into cups.Sprinkle each with cheese and a dash of pepper.Bake at 375 F for 25 min. Enjoy!Serving Size: 12 servingsNumber of Servings: 12Recipe submitted by SparkPeople user NIAMIBUNNI.

The nutritional information for Gluten Free Breakfast Egg Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 51.5

• Total Fat: 7.7 g
• Cholesterol: 10.4 mg
• Sodium: 180.4 mg
• Total Carbs: 2.7 g
• Dietary Fiber: 0.2 g
• Protein: 7.1 g

The dietary needs meet for Gluten Free Breakfast Egg Muffins is Gluten Free