Vegetarian

Low-Carb Breakfast Scrambler Muffins is for Breakfast.

Low-Carb Breakfast Scrambler Muffins takes 10 minutes to prepare.

Low-Carb Breakfast Scrambler Muffins takes 20 minutes to cook.

Low-Carb Breakfast Scrambler Muffins makes 8 servings.

The ingredients for Low-Carb Breakfast Scrambler Muffins are:

5 vegetarian breakfast sausage patties, heated and chopped into bite-sized pieces*
2 tbsp. minced red pepper
3 scallions, finely diced
1 16-oz carton of Southwest or Florentine Egg Beaters
1 oz cheddar cheese, shredded
1 pat butter, melted

*(I had planned on using the whole box of patties, but then I would have needed more than one carton of egg beaters)

Here is how you make Low-Carb Breakfast Scrambler Muffins:

Preheat the oven to 375.Brush 8 wells of a muffin tin with the melted butter -- really get them well-lubricated!Divide the sausage, pepper, and scallions into the greased muffin cups. Pour the Egg Beaters over the sausage and veggies until the cups are just about full. Top each muffin with 2 tsp. of shredded cheesePour 1 inch of water into the empty muffin tins (the steam helps keep the muffins from getting dry), then place in the oven. Bake for 15-20 minutes, or until the eggs are puffy and the middles are moist, but not runny.Serve hot. You can freeze the leftovers and reheat them in the microwave, too!Serving Size:?Makes 8 muffins

The nutritional information for Low-Carb Breakfast Scrambler Muffins is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 104.9

• Total Fat: 4.1 g
• Cholesterol: 9.6 mg
• Sodium: 354.3 mg
• Total Carbs: 4.7 g
• Dietary Fiber: 1.4 g
• Protein: 11.8 g

The dietary needs meet for Low-Carb Breakfast Scrambler Muffins is Low Carb