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Sausage and Egg Breakfast Mugs

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RECIPE :

Sausage and Egg Breakfast Mugs

INGREDIENTS:

  • 8 oz Breakfast Sausage
  • 1/2 cup chopped fresh vegetables such as tomato, baby spinach, bell pepper, zucchini or green onion
  • 1/4 cup shredded reduced-fat cheese such as Cheddar, Monterey Jack or American
  • 4 large eggs
  • Salt and pepper (optional)

Toppings (optional):

  • Dairy sour cream, salsa, sriracha, ketchup

INSTRUCTIONS:

  1. Prepare the sausage and vegetables mixture in a skillet. Allow it to cool for 10 minutes, stirring occasionally. Divide the sausage and vegetables evenly into four quart-size plastic bags. Seal the bags securely and refrigerate for up to 4 days.
  2. For each serving, coat a microwave-safe mug or bowl (6 to 12 ounces) with non-stick cooking spray. Whisk 1 egg with 1 tablespoon of water using a fork. Add the refrigerated sausage-vegetable mixture from one bag.
  3. Microwave the mixture, uncovered, on HIGH for 30 seconds. Remove from the microwave and stir. Continue microwaving on HIGH for an additional 30 to 60 seconds or until the egg is just set. Stir again. Top with cheese and let it stand for 30 seconds or until the cheese is melted. Season with salt and pepper if desired. Serve with optional toppings.