EGG CUPS

This is one of those "diet recipes with points." We often find ourselves dieting; and, as such, we must prepare meals and snacks ahead of time so as not to grab what's easy. We aren't completely sure where this recipe came from originally, but we tweaked it so that it fit nicely within our daily point allowance. It is a delicious, make ahead breakfast that checks all the breakfast boxes with out breaking the scale. Unless you eat too many in one sitting (which is also easy).

Yields 12 egg cups

Ingredients

7 eggs

1/8cup water

1/8cup 1% milk

2.4oz cheese (.2 oz per cup)

4.0oz turkey sausage (cooked, crumbled)

336g Simply Potatoes (28g per cup) (prepared hash browns)

1/8cup green chile (pictures show jalapeno)

1/8cup onion (small dice)

Directions

Preheat oven to 350 degrees. Spray each cupcake hole with cooking spray. Place 28g of potato in each cup and press down. Bake for 15-20 minutes until edges of potato begin to brown. While potatoes are cooking, cook sausage with onion and green chile until sausage is cooked through and the onions and green chile are softened.

Remove from heat. In large measuring cup (or mixing bowl with spout) beat eggs, milk, and water.

Remove potatoes from oven. Spoon approximately 1 and 1/2 tsp of sausage mixture into each cup onto potatoes. Then fill each cup with egg (about 1/8 inch from top) then top with cheese. Bake for 15 minutes or until egg is cooked through.

It is truly that easy to make a dozen egg cups. They taste good and they are filling. They can be made ahead and eating through out the week. Each cup is only two points! If you're counting.