Serves: 6 (2 cups each)
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Ingredients:
- 10 large eggs
- 12 full-cooked sugar-free breakfast sausage links
- ¼ cup water
- ¼ cup minced red bell pepper
- ¼ cup minced onion
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Directions:
- Preheat oven to 350° F and spray a 12-cup muffin pan with cooking spray.
- In a large bowl, whisk together the egg, water, salt, pepper, and garlic powder. Stir in the chopped sausage, peppers, and onions.
- Divide the egg mixture between the 12 muffin cups, transfer to the oven and bake for about 25-30 minutes until the eggs are set.
Store leftovers covered in the refrigerator for up to 3 days.
