Healthy Helpings - Breakfast in a Cup

These little "muffins" are great for breakfast on the go.

4 oz reduced fat loose breakfast sausage

1/4 cup chopped green peppers

1/4 cup chopped onion

1 c liquid egg substitute or 4 eggs

1 large egg

1 can (4 oz) sliced mushrooms (drained)

1/2 c (2 oz) shredded reduced fat cheddar cheese

• Coat a 6-cup muffin pan with nonstick spray. Preheat the oven to 350F
• In a medium nonstick skillet over medium-high heat, cook the sausage, pepper and onion for 5 minutes, or until sausage is browned.
  
• Spoon mixture into a bowl and cool slightly.
  
• Stir in egg substitute and eggs, and the additional egg and mushrooms.
  
• Spoon mixture evenly into prepared muffin pan.
  
• Sprinkle with cheese.
  
• Bake 20 minutes, or until egg is set.

2 pts - ww (using egg substitute)

107 calories, 12 g protei, 4 g carbs, 5 g fat, 1 g fiber.