1 lb bulk breakfast sausage
4 eggs, lightly beaten
1 cup sharp Cheddar cheese, shredded
1 cup baking mix, recommend: Bisquick
Preheat the oven to 350 degrees F. Grease a 12-cup muffin pan and set aside.
Cook the sausage in a skillet over medium-high heat until no pink color remains. As the sausage cooks, break it up using a potato masher or large fork so that it is crumbly and loose. Drain as much fat as possible from the cooked sausage.
In a large mixing bowl, combine the eggs, shredded cheese, cooked drained sausage and baking mix. Stir until thoroughly combined.
Fill muffin cups about ¾ full. Bake for approximately 20 minutes or until golden brown on top.
Sugar: 1g
:
Calcium: 97mg
Calories: 217kcal
Carbohydrates: 7g
Cholesterol: 92mg
Fat: 16g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 7g
Polyunsaturated Fat: 2g
Potassium: 140mg
Protein: 11g
Saturated Fat: 6g
Sodium: 447mg
Trans Fat: 1g
Vitamin A: 202IU
Vitamin C: 1mg
