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12 servings
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Egg Muffins

Great for breakfast in a hurry.



  1. Pre-heat oven to 375° F (200° C). Use a 12 muffin pan (regular size muffins) and line with paper cups.
  2. Cook the vegetable sausage according to package directions, then cut into small pieces. Evenly distribute the sausage between all of the muffin liners.
  3. Add a little bit of shredded cheese (whichever kind you prefer) to each muffin liner.
  4. In a small mixing bowl, whisk together all 8 eggs, then season to taste with salt, pepper and an herb seasoning mixture.
  5. Using a ladle, add the egg mixture to the muffin liners until the cups are 3/4 full.
  6. Bake for 25-30 minutes, or until tops are slightly brown and eggs are set.
  7. Note: the egg muffins will last for about a week in the refrigerator. To reheat, wrap 2 muffins in a paper towel and heat in the microwave for 2 minutes on medium high power.
  8. Note: recipe From Kalyn's Kitchen.
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I omitted the paper liner and used a non-stick pan much less effort than trying to pry away from the paper.
03 Jul 12 by member: dethier
3 pts
03 Dec 11 by member: mama mel
These are the best new recipe I have come across in a long time, you can tweak the ingrediants to your liking. I make once a week and they are so easy to grab and go! I even rarely heat them up, they are like quiche that way
21 Jun 10 by member: ehmamasc
I made these last night, quick, easy and cheap! Plus they last you all week.
12 Feb 08 by member: irishprgrl3
This sounds really good. I will probably use all egg whites since I am not a huge fan of the yolk. A great brand of veggie sausage to use is Morningstar. Their sausages are in my opinion better than meat sausages. :)
11 Feb 08 by member: mnairne
You can make these with egg substitutes...can't tell the difference and reduces the fat and carbs.
22 Jan 08 by member: farmnana
Real sausage should be eaten on the Atkins diet because you need not count fat grams and you are only adding a vegetable product.
19 Jan 08 by member: jujubees
I haven't made this yet, but I am definitely interesting in trying it and adding some extra veggies...perhaps some spinach would be good, sort of a florentine omelet muffin.
16 Jan 08 by member: kleih
Haven't tryed this yet..its sounds really good.i will be making it tomorrow...
15 Jan 08 by member: MAGNETLADY
Good breakfast idea, use non, stick muffin pan instaed of paper liners or you can try spraying foil liners with no fat non-stick spray.
11 Jan 08 by member: KathAnnon
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Nutrition summary:

There are 107 calories in 1 serving of Egg Muffins.
Calorie break-down: 56% fat, 10% carbs, 34% protein.

Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories from Fat 61
Calories 107
% Daily Values*
Total Fat 6.75g 10%
  Saturated Fat 2.331g 12%
  Polyunsaturated Fat 1.859g  
  Monounsaturated Fat 1.92g  
Cholesterol 77mg 26%
Sodium 824mg 34%
Potassium 95mg  
Total Carbohydrate 2.83g 1%
  Dietary Fiber 0.7g 3%
  Sugars 0.43g  
Protein 9.22g  
Vitamin A 31% Vitamin C 5%
Calcium 108% Iron 74%
of RDI*
(107 calories)
5% of RDI
Calorie Breakdown:
Carbohydrate (10%)
Fat (56%)
Protein (34%)
* Based on a RDI of 2000 calories