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RECIPE
5 INGREDIENTS8 STEPS30MIN

Sausage Salsa Egg Muffins

4.5
2 Ratings

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Yummy and filling breakfast on the go! These Sausage Salsa Egg Cups are so good, everyone in the family approved. Oh, and they are very easy to make. Just layer everything in the muffin pan, pop them in the oven and 20 minutes later you are eating a low-carb and flavor-packed breakfast or lunch. Only 5 ingredients!
30MIN
Total Time

Buy This Cook That

Buy This Cook That shares recipes, products, and ideas with busy families. Our favorites are Southern classics with a twist.
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Ingredients

US / METRIC
Servings:
12
Serves 12
12
1 1/2 cups
Pork Sausages , crumbled, drained
1 cup
Monterey Jack Cheese , shredded
1/2 cup
Salsa
2 Tbsp
Fresh Parsley , chopped

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Nutrition Per Serving

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CALORIES
167
FAT
12.5 g
PROTEIN
11.9 g
CARBS
1.3 g

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Spray a muffin pan very well with non-stick butter flavored cooking spray.
Step 3
In each muffin tin, spoon Pork Sausage (1 1/2 cup) into the bottom.
Step 4
Crack an Egg (12) in each muffin tin. Gently break the yolk, and with the handle end of a spoon or fork, gently move the sausage around to allow the egg to seep through to the bottom.
Step 5
Spoon 1 teaspoon of Salsa (1/2 cup) onto the center of each yolk.
Step 6
Top the egg cups evenly with the Monterey Jack Cheese (1 cup) and Fresh Parsley (2 tablespoon).
Step 7
Bake at 20 minutes until eggs are set and cooked through.
Step 8
Let cool for 5 minutes. Using a butter knife or small plastic spatula, gently remove the Sausage Salsa Egg Cups from the muffin tin and cool on a plate. Serve and enjoy!

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Nutrition Per Serving
Calories
167
% Daily Value*
Fat
12.5 g
16%
Saturated Fat
5.1 g
26%
Trans Fat
0.0 g
--
Cholesterol
204.8 mg
68%
Carbohydrates
1.3 g
0%
Fiber
0.2 g
1%
Sugars
0.8 g
--
Protein
11.9 g
24%
Sodium
342.0 mg
15%
Vitamin D
1.3 µg
6%
Calcium
125.9 mg
10%
Iron
1.2 mg
7%
Potassium
160.0 mg
3%
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