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    Loaded Egg Muffins

     better for you
    Overview:
    6 Servings
    Prep: 10 min.
    Ingredients
    • 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 liguid 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 81112, Total Fat 9g, Saturated Fat 2.6g, Trans Fat 0.0g, Cholesterol 16mg, Sodium 332mg, Total Carbohydrate 4.65.4g, Dietary Fiber 0.8g, Sugars 2.7g, Protein 7.7g

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