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Egg "Muffin" Cup

Published in Recipes

Serves: 12 muffins


  • 1/2 tablespoon canola oil
  • 1 yellow onion (finely chopped)
  • 1 (8 oz.) package sliced white mushrooms
  • 1 (6.4 oz.) package frozen cooked turkey sausage links, thawed and chopped
  • 1 3/4 cups liquid egg substitute
  • 1/4 cup skim milk
  • 1/4 teaspoon ground black pepper
  • 1 cup shredded, fat-free cheddar cheese


  1. Preheat oven to 350°F. Spray a 12-cup muffin pan with cooking spray.
  2. In a medium nonstick pan, warm oil over medium-high heat. Add onions and mushrooms, stirring occasionally and sauteing until soft, about 10 minutes.
  3. Meanwhile, warm the turkey sausage according to package directions. Chop into small pieces. When onion and mushroom mixture is cooked, remove from heat and stir in the sausage. Using a spoon, divide mixture evenly between each muffin cup.
  4. In small bowl, add egg substitute, skim milk, and pepper. Whisk together with a fork. Pour egg mixture into the muffin pan, again evenly dividing mixture into each muffin cup. Top each cup with cheddar cheese.
  5. Bake in the preheated oven until eggs are set, about 25 minutes. Remove from oven and let cool slightly. Use a knife to go around the edges of each egg muffin to remove it from pan. Serve.

Serving Size: 1 muffin

Nutrition Facts:
Calories 148; Sat. Fat 1.0g; Sodium 557mg