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Add a photoGrab and go breakfast, great for brunch. Make and freeze for a later use.
Ingredients
- 1/2 cup sausage crumbles
- 1/4 cup sliced button mushrooms
- Drizzle of Canola Oil
- dash of Worcestershire sauce
- black pepper, to taste
- 8 Large Eggs
- 2 tablespoons Heavy cream
Directions
- Pre Heat Oven 400 F
- In a saute pan drizzle some canola oil add sausage crumbles and Worcestershire sauce, button mushrooms, saute until no longer pink and turning brown. Remove from heat
- In a large mixing bowl add eggs and cream, salt and black pepper whisk well, add saute pan ingredients and stir well to combine
- Using a 6 count muffin tin spray with your favorite cooking spray, ladle 3/4ths full the mixing bowl ingredients into each prepared tin well
- Place into the hot oven on the middle rack and bake 12 minutes or until golden brown. Allow to cool and settle a few minutes and remove from tin wells
- Serve and enjoy!
- These can be frozen easily, allow to completely cool down and store in an airtight freezer container or resealable freezer bags.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 6 servings | |
| Calories 171 | |
| Calories from Fat 122 | 71% |
| Total Fat 13.61g | 17% |
| Saturated Fat 4.92g | 20% |
| Trans Fat 0.04g | |
| Cholesterol 299mg | 100% |
| Sodium 222mg | 9% |
| Potassium 143mg | 4% |
| Total Carbs 0.69g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.54g | 0% |
| Protein 11.34g | 18% |
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