Sausage Egg and Cheese Breakfast Cupcakes

Weekday mornings are always crazy at my house. It's quite the feat to see how my husband and I juggle getting ourselves and Lucas ready without breaking a sweat. Normally both of my boys are out the door on time and well fed... but I rarely leave the house with a full stomach. That's fine, but around 9:30 am after two cups of coffee my tummy is rumbling and my thoughts are wandering to the vending machine...

Enough of that! I knew I needed a plan so I decided to do some quick, healthy meals for my breakfast that I could basically heat and eat whether at home, on the way to work, or in the office. And let's be honest, everything is better in cupcake form, so I went that route :)

Ingredients:

• 1/2 cup Egg Beaters (or another version of liquid egg substitute)




• 1/2 cup shredded cheese




• Finely chopped green and red bell peppers (as much or little as you like)




• Finely chopped onion




• (or just use whatever veggies you like! Spinach and mushrooms would be yummy too)




• 3 cooked turkey sausage links, chopped into small bites

Directions:

• Spray your muffin pan with Pam spray.




• Combine all of the above ingredients into a bowl and mix together to make sure they're well blended.




• Now divide your mixture between four** muffin cups.




• Bake at 350 degrees for approximately 25 minutes or until a toothpick comes out clean.

Here are our 'cupcakes' getting ready to hit the oven:

Easy right? Suuure it is. Until you over fill your muffin cups! Did you see the "**" in the directions by four muffin cups? You can easily spread this between six. And I recommend it. They got a little.... massive.

Fortunately they easily pop out of your pan. These were really, really good! I had one (okay, two) this morning. I simply nuked these for roughly 1 minute, gave them a shot of Tabasco sauce (my guilty pleasure), and gobbled them up. I'm definitely going to make these again, but a much larger batch. They'll be perfect for freezing, too!