Breakfast it’s the real weekly dilemma in our home and these Weight Watcher zero-point turkey sausage omelet muffins help us tackle the whole week with one prep and cooking session.
Ingredients:
1 Cup frozen tri-pepper and onion blend
Olive oil cooking spray
1 Cup diced tomatoes – or – 1 can diced tomatoes drained
1 Cup frozen chopped spinach
1 Cup frozen fully cooked turkey sausage crumbles – or cut up turkey sausage links or patties
4 Cups Egg Beaters, Southwestern if you can find it
½ Cup Fat-Free Cheese
Salt and pepper to taste
Instructions:
Preheat oven to 350 degrees.
Chop the frozen peppers and onions with a hand chopper or on a cutting board.
Place peppers and onions in the skillet and spray with olive oil cooking spray.
Cook peppers and onions on medium heat, until the peppers are translucent and start to get color.
Dice tomatoes.
Add tomatoes, spinach, and turkey crumbles.
Stir until spinach is just no longer frozen.
Pour Egg Beaters into a 6+ Cup measuring cup with pour spout.
Add one spoonful of the sauteed veggies to the egg mixture to temper them to the heat.
Then, add remaining vegetables/sausage to the mixture.
Add cheese, salt, and pepper.
Stir together until all ingredients are incorporated.
Spray 20 spots in a muffin tin with cooking spray.
Pour egg mixture into muffin tins, leaving about a quarter-inch from the top empty.
Bake at 350 degrees for 18 minutes.
The eggs will puff up really tall, but once they come out of the oven, they will flatten.
Serve warm or store in the refrigerator for up to a week.