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Meat Lover's Breakfast Cups

Meat Lover's Breakfast Cups
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Mr. Food Test Kitchen: Guilt-Free Weeknight Favorites. Photo Credit: Kelly Rusin.
Summary

This low-carb breakfast made with turkey sausage and turkey bacon makes for a meaty breakfast without all the saturated fat. Freeze the individual cups after they're prepared for a grab-and-go breakfast that can be reheated at home or in the office!

  • Servings
    6 Servings
  • Serving size
    1 "muffin"
Breakfast Quick & Easy Lower Carb Comfort Food Kid Friendly
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 "muffin"
  • Amount per serving Calories 110

  • Total Fat 5g
    • Saturated Fat 1.5g
    • Trans Fat 0g
  • Cholesterol 60mg
  • Sodium 340mg
  • Total Carbohydrate 9g
    • Dietary Fiber 1g
    • Total Sugars 1g
  • Protein 8g
  • Potassium 150mg
  • Phosphorus 50mg

Choices/Exchanges: 1/2 Carbohydrate, 1 Lean protein, 1/2 Fat

Breakfast Quick & Easy Lower Carb Comfort Food Kid Friendly
Ingredients

Ingredients

  • light sour cream
    1 tbsp
  • precooked turkey breakfast sausage patties ( thawed and diced)
    2
  • garlic (minced)
    1 clove
  • onion(s) (finely chopped)
    2 tbsp
  • frozen hash browns (thawed)
    1 1/4 cup
  • canola oil
    1 tsp
  • salt
    1/4 tsp
  • black pepper
    1/8 tsp
  • egg substitute
    1 cup
  • turkey bacon
    2 tbsp
  • Monterey jack cheese
    2 tbsp

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Directions

Directions

  1. Preheat the oven to 400 F. Coat a six-cup muffin tin with nonstick cooking spray. Evenly divide the hash browns among the muffin cups and press firmly into the bottom and up the sides of each cup.

  2. In a large skillet, heat the oil over medium heat. Sauté the onion until tender. Add the garlic and sausage; cook for 1 minute more. Remove the skillet from the heat; stir in the sour cream.

  3. In a medium bowl, beat the egg substitute with the salt and black pepper, then pour it evenly into the potato-lined muffin cups. Top each cup with some of the sausage mixture, bacon, and cheese.

  4. Bake 15 to 18 minutes, or until the eggs are set. Serve immediately, or freeze for later.

Reviews

Reviews

Write a Review
  • Recommended

    Have not tried yet but wanted to ask if paper or foil cups could be used for this recipe?

  • Recommended

    Delish! One of my favorite recipes on this website. Highly recommend!

  • Recommended

    Love this recipe! As with all recipies I usually ad-lib a bit, this one was no different. Instead of turkey sausage I just browned ground turkey, I added red pepper flakes, garlic and onion powder and black pepper, I used a splash of hot sauce and plain yogurt instead of sour cream. I added chopped onions and green pepper (more veg) next time I might add spinach and feta cheese instead...One other change I made is I made it frittata style in a pie plate. This is so delicious, my husband didn't even scoff over ground turkey! ????

  • Not recommended

    Ruined my muffin pan. Stuff stuck to it so bad that I had to rheow it away and by a new pan.

  • Recommended

    I just have a quick question for anyone out there. What is the difference between egg and egg substitute? I would rather use "real" ingredients than not. Diagnosed last year type 2. I'm really struggling with making the right/good food choices. I'm not the best cook in the kitchen. :) Thanks in advance

  • Not recommended

    Too many processed ingredients such as pre-cooked sausage and hash browns. But yet use egg substitute instead of real eggs. If I wasn't diabetic, I'd eat the entire tin of muffins.