Pork Sausage and Egg Cup.

Pork Sausage and Egg Cup

  • Servings: 6
  • Difficulty: easy
  • Print


  • 6 oz pork sausage, cooked and crumbled
  • 6 – 1/4 cups egg whites (1 1/2 cups total)
  • 6 tsp shredded low fat mozzarella cheese


  1. Preheat oven to 375°. Spray a 6 cup muffin tray with nonfat cooking spray.
  2. Cook and crumble pork sausage, then dived amongst the 6 cups.
  3. Put 1/4 cup of egg whites into the 6 cups over sausage.
  4. Add in 1 tsp of shredded mozzarella cheese to each 6 cup. Give it a little stir.
  5. Bake for 15 minutes or until egg whites are not runny.
  6. Remove from oven and let eggs cool in muffin tin for a couple minutes. Eggs should hold together like a muffin.

PREP TIME = 15 MINUTES (depending on what sausage you are using… I used frozen so it took much longer)

SERVING SIZE = 1 “muffin”


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