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Sunshine Breakfast Muffin Cups

Recipe At A Glance

  • 7 ingredients
  • 15-30 minutes
  • 6 Servings

Start the New Year off on the right foot with a rise ‘n’ shine breakfast that is easy to make, thanks to a few shortcuts in the freezer and refrigerated aisles. Plus they taste amazing and will fill-ya-up with all sorts of goodness!

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Recipe Ingredients

  • 1 cup frozen chopped broccoli florets, thawed
  • 3 frozen veggie breakfast sausage patties, thawed and coarsely chopped
  • 1/2 tsp. onion powder
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1 cup liquid egg whites
  • 1/2 cup reduced-fat shredded cheddar cheese

Recipe Directions

  • Preheat oven to 350 degrees F.
  • Coat a 6 cup muffin tin with cooking spray.
  • In a medium bowl combine broccoli, chopped sausage, onion powder, salt and pepper, mix well.
  • Place equal amounts of mixture into muffin cups.
  • Pour egg whites evenly over vegetable mixture.
  • Bake for 20 minutes, remove from oven and sprinkle with cheese and place back in oven for 5 minutes or until cheese is melted and the center is set.
  • Run a knife around the edges, remove from pan and serve warm.
  • Test Kitchen Note: These can be made in advance and kept in the fridge for a couple of days. When ready to serve, simply warm them in your toaster oven until piping hot.

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