Loaded Egg Muffins

 better for you
6 Servings
Prep: 10 min.
Total: 30 min.
  • 2 teaspoons Clover Valley™ canola oil
  • 1 cup Clover Valley™ frozen onions and mixed peppers, thawed, chopped, and paper-towel dried
  • 1 cup Birds Eye® frozen broccoli, thawed and chopped
  • 1/2 teaspoon Clover Valley™ minced garlic
  • 2 Eckrich breakfast sausage links, thawed and chopped
  • 1 cup Better'n Eggs liquid egg
  • 1/4 cup 1% Dairy Pure lowfat milk
  • 1/4 cup Clover Valley™ shredded Mexican cheese blend
  • 1/4 teaspoon Clover Valley™ black pepper
  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

What you'll need

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