Breakfast is always a hectic time in our house. It seems I am always running late to get to a morning meeting. These healthy, protein rich breakfast muffins are a meal in a muffin! They are a perfect grab and go treat that will give you energy and keep you feeling full until lunchtime.WATCH THE VIDEO ON KUTV2
½# turkey sausage, diced
I bunch scallion, chopped
3 ea whole eggs
3 T non-fat Greek yogurt cream cheese
3 ea egg whites
½ C whole wheat flour
½ C + 2T all-purpose flour
½ C cornmeal
2 t baking powder
¼ t baking soda
1 t salt
3 T maple syrup
1 C skim milk
3 T melted butter or substitute vegetable oil
¼ C chopped fresh herbs, such as parsley and cilantro
¼ C cheddar cheese, shredded
Preheat oven to 350 degrees. Spray a 12 cup muffin tin with pan spray and line with paper muffin liners. Set aside.
In a large nonstick skillet, cook sausage and scallions over medium high heat until lightly browned and sausage is crisped. Drain on paper towel lined plate and set aside.
Beat 3 whole eggs with 3 T water in a small bowl. Cook eggs in same skillet over medium heat until eggs begin to set. Add cubed cream cheese and cook eggs until eggs are firm yet still moist. Transfer to plate with turkey sausage/scallion mixture.
In a medium bowl stir together wheat flour, all-purpose flour, cornmeal, baking powder and soda, and salt. In a separate bowl combine egg whites, milk, maple syrup and melted butter. Fold wet mix into dry mix and stir gently. Fold in cooked sausage, eggs, scallions, herbs and cheddar cheese. Using an ice cream scoop, fill muffin tins with batter. Bake 15-18 minutes until muffins are cooked through and lightly browned.
**muffins can be prepared ahead and refrigerated or frozen until needed. Heat in a 350 degree oven 3-5 minutes