Serving Size
1 Muffin = 13.5g P, 0c, 5F
Ingredients
- 16 oz / 450 g lean turkey or chicken sausage (this recipe uses Jennie-O Lean Turkey Sausage)
- 21 oz / 600 g liquid egg whites
- Salt and pepper
- 1 Sweet Potato
Instructions
- Preheat your oven to 385 F.
- Heat a skillet on the stove top to medium/high heat. Lightly spray with PAM or oil spray.* If you use a non-stick pan you can use no spray.
- Add sausage and “chop” up using a spatula or wooden spoon.
- Stir until cooked through. Remove from heat and drain excess fat.
- Prepare a 12-muffin tray by either lining with baking paper or spraying lightly with PAM or oil spray* and evenly divide the cooked sausage into the muffin pans.
- Pour the liquid egg whites evenly into the muffin pans. About 50 grams each. Top with salt and pepper to your liking.
- Bake for 20-25 minutes. Remove from oven and let cool for a few minutes. Use a knife to gently remove the muffins.