Ingredients
- 2-1/4 cups fat-free liquid egg substitute
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 ounces fully cooked chicken apple sausage, sliced (about 2 links)
- 1 cup chopped fresh spinach
- 1 cup chopped apple
- 3/4 cup crumbled feta cheese
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Instructions
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Preheat oven to 350F degrees. Lightly grease a 12-cup standard muffin pan with nonstick spray or line with foil liners.
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In a large mixing bowl (affiliate link), whisk together the egg, onion powder, garlic powder, salt and pepper.
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Stir in the chicken sausage, spinach, apple and feta crumbles until thoroughly mixed.
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Distribute the mixture evenly among the prepared muffin cups.
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Bake until eggs are set, firm to the touch and cooked through, about 18-22 minutes.
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Remove from oven and cool in pan for a couple minutes before serving.
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Store any leftovers in an airtight container in the refrigerator.
Notes
These baked egg muffins are the perfect make-ahead breakfast. To make-ahead, simply prepare the mixture and store covered in the refrigerator until you are ready to bake the muffins.
The muffins can also be baked ahead, and then reheated, or wrapped individually (or in pairs), for a quick grab-n-go breakfast.
To reheat these baked egg muffins, wrap in a paper towel (or covered on a small plate) and microwave (affiliate link) for about 30 seconds, or until heated through.
Serving size: 2 apple chicken sausage egg bakes
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3 *PointsPlus (Old plan)
Nutrition
Serving: 2egg muffins, Calories: 145kcal, Carbohydrates: 6g, Protein: 16.5g, Fat: 5g, Fiber: 0.5g