Loaded Egg Muffins

1. Preheat oven to 375 degrees F. Coat a 6-cup muffin tin with cooking spray.
2. In a large skillet, heat oil over medium-high heat until hot. Sauté pepper-onion mixture, broccoli, garlic, and sausage for 3 to 4 minutes or until heated through.
3. In a medium bowl, combine liquid egg, milk, cheese, black pepper, and sausage-vegetable mixture; mix well. Spoon evenly into muffin cups.
4. Bake 18 to 20 minutes or until set in center. Remove from oven and run a knife around the edges to loosen them, remove from pan, and serve warm.

Better-for-You Tip: Did you know that most frozen vegetables are trimmed and packed within hours of harvesting? That means they’re often fresher-than-fresh when we go to use them. And by flash freezing them, many of their good-for-you vitamins and minerals are locked in, which is just what we need to start our day. 

Nutrition based on 1 muffin cup: 

Calories 127, Calories from Fat 81, Total Fat 9g, Saturated Fat 2.6g, Trans Fat 0.0g, Cholesterol 16mg, Sodium 332mg, Total Carbohydrate 4.6g, Dietary Fiber 0.8g, Sugars 2.7g, Protein 7.7g