Jalapeno Popper, Sausage & Cheese “Muffins”
4 ounces pork sausage
5 large eggs
1/2 cup (2‐oz.) shredded reduced‐fat cheddar cheese
1/4 cup jalapeno, chopped
Preheat the oven to 350°F. Coat a 6‐cup nonstick muffin pan with cooking spray, or line with paper baking cups. In a medium nonstick skillet over medium‐high heat, cook the sausage, chopped jalapeno for 5 minutes or until the sausage is no longer pink.
Spoon the mixture into a bowl and cool slightly. Stir in the eggs and mushrooms. Evenly divide the mixture among the prepared muffin cups. Sprinkle with the cheese. Bake for 20 minutes or until the egg is set.