Sausage and Egg Breakfast Muffins Directions:
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Preheat oven to 350°F (175°C). Spray a 12-cup muffin tin with cooking spray and insert paper liners.
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In a skillet over medium heat, cook the sausage until fully browned. Drain any excess fat.
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In a large bowl, whisk together eggs, milk, salt, and pepper until well mixed.
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Stir in sausage, ½ cup of the cheddar, onions, and bell peppers.
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Divide mixture evenly into 12 muffin cups (they will be slightly less full than standard muffins).
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Top each with remaining ½ cup of cheddar.
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Bake for 22–24 minutes or until golden and set.
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Let rest in pan for 5 minutes before transferring to a rack.
WW Points Calculation:
Eggland’s Best Large Eggs (8): 0.00
Fairlife Fat-Free Milk (¼ cup): 0.00
Kraft Sharp Cheddar Cheese (1 cup): 8.00
Jimmy Dean Pork Sausage (¾ lb): 12.00
Onions (⅓ cup): 0.00
Bell peppers (⅓ cup): 0.00
Pam Cooking Spray: 0.00
Salt and pepper: 0.00
Total Points: 20.00
Servings: 12
Points per serving: 1.67
Nutrition Information:
Calories: 110
Fat: 6g
Protein: 9g
Carbohydrates: 1g
Sugar: 0g
Sodium: 290mg
I'm waiting for your comments! Enjoy!
