Sunday, August 18, 2013

Green Chile Cheddar Sausage Egg Muffins

So this is what I'll be eating for breakfast every day this week. And I'm excited about it!

I know there are a million versions of these out there, but this is mine. That's one of the things that make these so great...you can really put anything you want in them.  I'm already thinking about a black olive, ham, and mozzarella version for next week.

I lined my muffin tins with some baking cups and sprinkled a small bit of grated cheddar cheese in each one. At first I thought I'd be making 12 egg cups, but it was evident pretty quickly that the recipe would make way more than that. I ended up with 18 total.

I browned some Jimmy Dean Reduced Fat Sausage and added a small can of chopped green chiles.
When that was done, I divided the sausage/green chile mixture evenly among the 18 cups.  I mixed up 12 eggs with a little bit of salt and pepper and poured that into the muffin tins. These baked at 350 for 20 minutes, but I probably could've baked them for a bit less time. You definitely don't want to over cook your eggs. Especially if you'll be popping them in the microwave throughout the week like I will.
They looked so good when they came out of the oven, I ended up having two for my breakfast this morning. Had to try them out, right? :)
 
Here are the nutrition stats for two egg muffins:

Enjoy! Thanks for reading!

1 comment:

  1. yum.. I made similar for my breakfast this week :)

    ReplyDelete