Meat Lover's Breakfast Cups

• porcje: 6 servings

Składniki

light sour cream 1 tbsp 15 g

precooked turkey breakfast sausage patties ( thawed and diced) 2 2

garlic (minced) 1 clove 1 clove

onion (s) (finely chopped) 2 tbsp 30 g

frozen hash browns (thawed) 1 1/4 cup 296 g

canola oil 1 tsp 5 g

salt 1/4 tsp 1 g

black pepper 1/8 tsp 1 g

egg substitute 1 cup 237 g

turkey bacon 2 tbsp 30 g

Monterey jack cheese 2 tbsp 30 g

Wskazówki

Preheat the oven to 400 F. Coat a six-cup muffin tin with nonstick cooking spray. Evenly divide the hash browns among the muffin cups and press firmly into the bottom and up the sides of each cup.

In a large skillet, heat the oil over medium heat. Sauté the onion until tender. Add the garlic and sausage; cook for 1 minute more. Remove the skillet from the heat; stir in the sour cream.

In a medium bowl, beat the egg substitute with the salt and black pepper, then pour it evenly into the potato-lined muffin cups. Top each cup with some of the sausage mixture, bacon, and cheese.

Bake 15 to 18 minutes, or until the eggs are set. Serve immediately, or freeze for later.

Wartości Odżywcze

• Wielkość Porcji: 1 "muffin"
• Kalorie: 110
• Tłuszcz Całkowity: 5g
• Tłuszcz Nasycony: 1.5g
• Tłuszcz Trans: 0g
• Cholesterol: 60mg
• Sód: 340mg
• Węglowodany Całkowite: 9g
• Błonnik Pokarmowy: 1g
• Cukry Całkowite: 1g
• Białko: 8g