Easy Peasy Eggs with sausage

There is this particular bakery down the street from that makes these amazing, practically fat-free eggs. They also make this excellent egg and sausage sandwich that is out of this world! I love their breakfast sandwiches. So after eating like fifty of them, I think I got the recipe down pat.

Eggs are essential to weight loss. Don't believe the bad hype about eggs. They have the high quality protein and actually make you feel full so you eat less.

The best thing about these eggs is that you can make a batch on the weekend and have a ready made breakfast for the rest of the work week.

Ingredients

1. A dozen medium to large eggs
2. Cooking spray or oil
3. Salt and pepper to taste
4. 1 package roll of sausage like Jimmy Deans.

• Preheat oven to 375degrees.
• Spray each cup with cooking spray
• Crack an egg and dump the egg into a muffin pan.
• Fill the entire muffin pan, with one egg each.
• With a knife swirl each egg until the yolks break.
• Add salt and pepper to taste. Go easy on the seasoning as breakfast sausage can be on the salty side.
• In a frying, cook sausage until brown. I like to leave it a little on the pink side, so it doesn't overcook.
• Carefully spread the sausage over each egg, making sure to plunk the sausage pieces down into the egg.
• Bake for 15-20 minutes or until the egg is set. If the egg is still juicy, place back in the oven for some additional cooking time.

NOTE: The eggs will puff up a little and may spill over. If you're using jumbo or extra large eggs, use a deeper muffin pan.

You can make omelet muffins. Just mix up the eggs with veggies, ham, cheese, or any other filling and pour into the muffin tin. Just make sure to fill each cup halfway because these eggs will rise. They will also deflate as they cool.


Nutrition:
Calories: 77
Calories from fat: 48
Total fat: 5g
Saturated fat: 2g
Cholesterol 212mg
Sodium: 62mg
Carbohydrate: 1g
Protein: 6 g