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.

Rio Rancho Egg Bowl

When I asked Will if he wanted waffles, pancakes, or eggs for breakfast this morning he said eggs. I made cheesy eggs and added extra stuff to mine. I left his just cheesy. He's not as adventurous as me. I had left over Rio Rancho meat and knew it would taste fantastic with eggs, cheese, tomatoes, and sour cream. I was right. It was fantastic. You could make this with any left over taco meat.






Rio Rancho Egg Bowl

1 serving, 9 WW points

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2 whole eggs
3 egg whites
1/3 cup reduced fat shredded Mexican cheese
1/2 cup Rio Rancho taco meat or any taco meat
tomato, diced (optional)
reduced fat sour cream (optional)

In a bowl whisk together the 2 whole eggs and the 3 egg whites. In a skillet scramble the eggs over medium heat until soft but set. Add cheese and taco meat and heat through. Serve with tomato and sour cream if desired. You can cut down on points by using just egg whites or Egg Beaters.

Egg Salad

I know it has been awhile since I posted last. I haven't really been cooking lately. I haven't really been feeling well lately either. I found out from the doctor that he's 99% sure that I'm suffering from migraines. Let me just say that migraines are not fun. Not a party at all. But enough about that. About a week ago I had a craving for egg salad. I'm not sure why I don't make it more often because it's easy and yummy. I like my egg salad pretty plain, eggs, miracle whip, and pepper. That's it.


Egg Salad

6, 1/4 cup servings, 3 WW points per serving

5 whole hard boiled eggs
4 hard boiled eggs, whites only
1/4 cup miracle whip
2 squirts of mustard
salt
pepper

Boil the eggs and peel them. I like to use my potato ricer to chop the eggs up. If you don't have a potato ricer and frankly I'm not sure why I have one use a knife or food processor to chop up the eggs. I like my eggs pretty finely chopped. Mix in the miracle whip, mustard, salt, and pepper. Enjoy on crackers or make a sandwich.

I only boiled nine eggs because that is all I had. You can use more mayo if you want it moister.