DonateSausage Egg & Cheese Cups
By Chef Karla
Ingredients
4 each Bread slices, cubed
6 each Eggs
1 cup Zucchini, shredded
1 cup Sharp Cheddar Cheese, shredded
1/4 cup Sausage, diced
1/4 cup Parsley, chopped
1/4 cup Parmesan cheese shredded
2 each Green onions, sliced
1/4 tsp. Salt
1/4 tsp. Pepper, ground
Method
- Preheat oven to 350° F.
- Combine all ingredients in a large bowl and mix to combine.
- Lightly spray a muffin tin with non-stick spray and spoon a heaping 1/4 cup of mixture into each slot.
- Cover and chill for best results for 8 hours, if zero time, skip this step.
- Bake for 15-20 minutes, or until the edges of the cups are golden brown.
- Let cool for at least 5 minutes before removing from the muffin tin.
- Serve immediately or store in refrigerator for up to 7 days. Warm in toaster oven or microwave to reheat and eat.
Nutrition Information
Serves: 4
Serving size: 2 muffins
Calories: 310
Fat: 15 grams
Carbohydrates: 24 grams
Fiber: 6 grams
Protein: 20