This egg “muffin” cup recipe with sausage and mushrooms is a simple and delicious way to start your day. This is a quick and easy meal to make and combines the light and fluffy texture of eggs with the savory taste of sausage and mushrooms. It’s the kind of breakfast that keeps things easy without sacrificing taste.

Ingredients

Servings: 6

• Nonstick cooking spray
• 1/2       tablespoon canola or corn oil
• 1          yellow onion, finely chopped
• 1          package (8 ounces) sliced white mushrooms
• 1          package (6.4 ounces) frozen, cooked, nitrate-free turkey sausage links, thawed
• 7          large eggs
• 1/4       cup fat-free milk
• 1/4       teaspoon pepper
• 1          cup shredded fat-free cheddar cheese

Instructions

1. Preheat oven to 350 F. Lightly spray 12-cup muffin pan with nonstick cooking spray.
2. In medium nonstick pan, heat oil over medium-high heat. Cook onions and mushrooms 10 minutes, or until soft, stirring occasionally.
3. Warm turkey sausage according to package directions. Chop turkey into bite-size pieces. Stir into onion mixture until well blended. Spoon into muffin cups.
4. In small bowl, whisk eggs, milk and pepper. Pour egg mixture into muffin cups. Top with cheddar cheese.
5. Bake 25 minutes, or until eggs are set. Remove from oven. Let cool slightly. To easily remove muffins from pan, run knife around edges of each muffin.

SOURCE: American Heart Association

If you enjoyed these egg cups, try another egg cup recipe!

Bacon Egg and Cheese Bowls

Start the morning right with these easy to make egg bowls. They taste great and can be eaten on the run so you don’t need to skip breakfast. They also store well so make a few in advance and simply heat in the microwave.

See the Recipe Here.