How to Make Meat Lover’s Breakfast Cups
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!
15 to 19 min cook time
6servings
1 “muffin”
Step-By-Step Instructions:
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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.
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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.
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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.
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Bake 15 to 18 minutes, or until the eggs are set. Serve immediately, or freeze for later.
Nutrition facts
6 Servings
-
Serving Size
1 “muffin”
-
Amount per serving
Calories
100
- % Daily value*
-
Total Fat
3.5g
4%-
Saturated Fat
1g
5% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
15mg
5% -
Sodium
300mg
13% -
Total Carbohydrate
9g
3%-
Dietary Fiber
0g
0% -
Total Sugars
0g
-
Dietary Fiber
-
Protein
8g
-
Potassium
217mg
5%