Mini Egg Casseroles

Since school has started and I don't have a lot of time to whip up a complete healthy breakfast in the morning, I rely on a lot of "go to" breakfasts. Granola bars and fruit can get a little redundant, and I wanted some good protein to get me through the day. Being preggo, it's imperative I've got some protein in my belly!

Greg loves to make a special occasion egg casserole which is pretty ridiculously good, but is also a little bad for you. I've adapted the recipe along with making it "miniature sized" so I can take it to go!

The best part about this recipe is that I get to use my cupcake tins to make them. I use the "big sized" pan, which yields 6 per tin (as opposed to the usual 12) to increase the serving size of the casseroles and so that only one serving is plenty filling. You can also do this recipe with whatever filler ingredients you like - I might try spinach and feta next time!

Meg O.'s Mini Egg Casseroles

Ingredients:

1 package ground turkey breakfast sausage

1 cup egg substitute

3/4 cup egg whites

3/4 cup skim milk

1/2 cup shredded cheese (I used the monterrey/colby jack variety)

sea salt and fresh ground pepper, to taste

Preparation Instructions:

Preheat the oven to 325 degrees F. Cook the turkey sausage according to package instructions. Mix the other ingredients in a large bowl. Pour the egg/cheese/milk mixture into muffin tins. Add turkey sausage to tins. Top with additional shredded cheese. Bake for 25 minutes (if you are using standard muffin tins with 12 servings) or 45 minutes (if you are using the larger muffin tins).

This made 8 large mini casseroles. Greg and I ate two and I individually wrapped the rest up in plastic wrap and put them in the fridge for the week. All I do to reheat is pop them in the microwave for 30 seconds!