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5 from 1 vote

Sun Dried Tomato and Sausage Egg White Muffins

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 12 egg muffins
Calories: 80kcal

Ingredients

  • 24 fl oz egg whites
  • 2 fl oz half and half
  • 1/3 lb Jennie-O Lean Turkey Sausage (151 grams)
  • 1.5 oz California Sun Dry Sun-Dried Tomatoes, chopped (42 grams)
  • 6 tbsp pecorino romano cheese, grated (30 grams)
  • Salt and pepper to taste

Instructions

  • Pre-heat oven to 400°.  Spray a muffin tin with non-stick cooking oil and set aside.
  • Crumble turkey sausage into a hot skillet and cook, breaking apart with a wooden spoon.  Once sausage is cooked through, divide into the 12 muffin tin molds.
  • Divide sun dried tomatoes and cheese evenly into 12 muffin tin molds on top of the sausage.
  • Add about 1 tsp half and half to each muffin, then pour egg whites into muffin tin molds until they are about 3/4 full.  Season with salt and pepper to taste.
  • Bake at 400° for 20 minutes or until the tops of the egg muffins are set and cooked through.

Notes

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Nutrition

Serving: 1muffin | Calories: 80kcal | Carbohydrates: 3g | Protein: 10g | Fat: 3g | Cholesterol: 14mg | Sodium: 194mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g