1 Tbls Light sour cream
2 Turkey Breakfast Sausage patties (pre-cooked)
1 clove garlic (minced)
2 Tbls onion (finely chopped)
1 1/4 cup hash browns (thawed)
1 tsp Canola oil
Salt & pepper (to taste)
1 cup egg substitute
2 Tbls turkey bacon
2 Tbls Monterey Jack cheese
Preheat the oven to 400 degrees. Coat a 6-cup muffin tin with nonstick cooking spray. Evenly divide the hash browns among the ups and press firmly into the bottom and up the sides of each cup.
In a large skillet, heat the oil over medium heat. Saute the onion until tender. Add the garlic and sausage. Cook for 1 minute more. Remove the skillet from the heat. Stir in the sour cream.
In a medium bow, beat the eggs with the salt and pepper, then pour evenly into the potato-lined cups. Top each with some of the sausage mixture, bacon and cheese.
Bake 15 to 18 minutes or until the eggs are set. Serve immediately or freeze for later.
1 serving (1 muffin): 110 calories, 5g fat, 1.5g saturated fat, 60mg cholesterol, 340mg sodium, 9g carbohydrates, 1g fiber, 8g protein.