Make a bunch of these and freeze them, reheat them in the microwave for 3-4 min on 60-70% power to reheat on a hurried school morning
½ lb. Bulk Pork Sausage
½ c. chopped onion
¼ c. chopped green pepper
½ tsp. salt
¼ tsp. garlic powder
¼ tsp. pepper
½ c. shredded cheddar cheese
In a large skillet, cook sausage over medium heat until no longer pink; drain.
In a large bowl, beat eggs. Add the onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese.
Spoon by ⅓ cupfuls into muffin comps coated with cooking spray. Bake at 350° for 20-25 minutes or until a knife inserted near the center comes out clean.
133 calories, 10 g fat, 9 g pro
Taste of Home’s Healthy Cooking Dec 2011/Jan 2012: Scrambled Egg Muffins