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Tuesday, March 20, 2012

Sausage Egg Breakfast Cups

I saw this recipe for Crescent Sausage Egg and Cheese Bake on Cassie Craves and I knew I wanted to try it. It is super simple so that was just an added bonus. It has eggs, sausage, cream cheese, and crescents, whats not to love about it. The original recipes calls for making into a casserole which I intended on doing but I didn't have enough crescent rolls so I improvised and made muffins. These turned out awesome and were really good. I will be making these again and trying different variations like ham or bacon.

Sausage Egg Breakfast Cups
adapted from Cassie Craves

8 servings, 4 WW points per serving

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1 roll reduced fat crescent rolls
1 cup Egg Beaters
1 cup Jimmy Dean Turkey Sausage Crumbles
4 0z fat free cream cheese
2/3 cup Weight Watchers Mexican shredded cheese

Pre-heat oven to 350

Unroll the crescent roll tube. In a muffin pan place a crescent in each well. You will have eight. With your fingers stretch the dough up the sides of the well and so that you have some dough hanging out. Set the pan aside. Heat a skillet and spray with cooking spray. Cook the Egg Beaters until scrambled. Once done add the cream cheese and melt. Add the sausage crumbles and stir well with the eggs and cream cheese. Add the shredded cheese and melt. Take off heat. Place heaping tablespoon full of the sausage mixture into each crescent. Once all of the sausage mixture is divided between the eight crescent rolls then close each muffin up. Take the dough that was over lapping on top and seal up over the sausage mixture. Place pan in oven and bake for 10-15 minutes or until crescents are cooked through. Enjoy.

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