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Great for breakfast in a hurry.
8 links vegetarian sausages
4 large eggs
1 cup shredded monterey cheese, low fat
1 tbsp salt
1 tbsp pepper
1 tbsp garlic and herb seasoning
4 large egg whites
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.
in 1 serving of Egg Muffins.
, 10% carbs, 34% protein.
Calorie Counter 100% Free
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