Wednesday, July 25, 2007

Sausage & Cheese Breakfast Cups

Steve and I are still South Beach'ing it and quick breakfasts are sometimes in order. Most of Phase I breakfasts are omelets with veggies, but sometimes you need something that's more "grab and go." These are perfect and are delicious!

You'll need:

4 ounces turkey sausage (or you can use turkey bacon)
1/2 green bell pepper, chopped
1/4 onion, chopped
5 large eggs
1 can (12 ounces) sliced mushrooms, drained
1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese

Preheat the oven to 350°F. Coat a 6-cup nonstick muffin pan with cooking spray or line with paper baking cups. (Note: I used paper baking cups and they were hard to peel off. I would either use the foil cups and spray them or just skip the liners altogether.)

In a medium skillet over medium-high heat, cook sausage until no longer pink.

Add pepper and onion to turkey and cook for about 5 minutes. (I grabbed a red pepper instead of a green one. Sweeter. And I had some fresh mushrooms that needed to be cooked, so I used some fresh and the rest canned. I sauteed the fresh mushrooms with the onion and pepper.) Spoon the turkey/veggie mixture into a bowl and allow to cool slightly.

Stir in beaten eggs and canned mushrooms. It seemed like it needed some seasoning to me, so I added a little salt, cracked black pepper, and a dash of Tabasco sauce. I like Tabasco sauce in my eggs. What can I say? I'm from Louisiana.

Evenly divide the mixture among the prepared muffin cups. Sprinkle with the cheese.

Bake for 20 minutes, or until the egg is set. Enjoy!!!


Kristine said...

Oh, YUM, these look fabulous! So YOU are hosting the SHS party when your new house is ready, right? And cooking for all of us?!

(I'll bring chocolate!)


Ginger said...

But of course! I'd like nothing better than to have 3000 of my closest friends come help me unpack!!! I'd definitely feed ya'll!