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Egg Muffin Cakes


"Good for on-the-go breakfast or anytime really. Optional: Place a sprinkle of extra cheese on top of muffin cakes and melt."
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55 m servings 205 cals
Original recipe yields 12 servings (12 muffin cakes)

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups with cooking spray.
  2. Heat a large skillet over medium-high heat. Cook and stir bratwurst in the hot skillet until browned and crumbly, 5 to 7 minutes; drain on a paper towel-lined plate. Season bratwurst with 2 teaspoons Italian seasoning and black pepper.
  3. Whisk eggs and milk together in a bowl; add 1 1/2 teaspoons Italian seasoning, garlic powder, seasoned salt, and garlic salt. Stir bratwurst and Mexican cheese blend into egg mixture. Pour egg mixture into the prepared muffin cups.
  4. Bake in the preheated oven until muffin cakes are set in the middle, 35 to 40 minutes.

Nutrition Facts

Per Serving: 205 calories; 16 g fat; 3.9 g carbohydrates; 11.1 g protein; 140 mg cholesterol; 534 mg sodium. Full nutrition

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Five people in our family and no one liked it

These addictive little egg muffins are an excellent change of pace from the normal egg muffins.