Great for breakfast in a hurry.
||Pre-heat oven to 375° F (200° C). Use a 12 muffin pan (regular size muffins) and line with paper cups.
||Cook the vegetable sausage according to package directions, then cut into small pieces. Evenly distribute the sausage between all of the muffin liners.
||Add a little bit of shredded cheese (whichever kind you prefer) to each muffin liner.
||In a small mixing bowl, whisk together all 8 eggs, then season to taste with salt, pepper and an herb seasoning mixture.
||Using a ladle, add the egg mixture to the muffin liners until the cups are 3/4 full.
||Bake for 25-30 minutes, or until tops are slightly brown and eggs are set.
||Note: the egg muffins will last for about a week in the refrigerator. To reheat, wrap 2 muffins in a paper towel and heat in the microwave for 2 minutes on medium high power.
||Note: recipe From Kalyn's Kitchen.
There are 107 calories in 1 serving of Egg Muffins.
Calorie split: 56% fat, 10% carbs, 34% protein.
Amount Per Serving
% Daily Values*
Calorie Counter 100% Free
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