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Crustless Mini Quiches
Spring breakfast

Makes seven servings of 3 each Prep time: 10 minutes Cooking time: 10 minutes Nonstick oven spray 1 sleeve whole wheat crackers, crushed 1/2 cup Parmesan cheese 1 package Johnsonville Original Recipe Breakfast Sausage 1 package frozen broccoli florets, thawed, drained 1 cup frozen corn 8 ounces reduced-fat cheddar cheese 32 ounces liquid egg whites Kosher salt and fresh pepper, to taste

Preheat oven to 350 degrees. Generously spray 21 mini muffin cups with cooking spray. Set aside. In small bowl, mix crushed crackers and Parmesan. Distribute evenly between muffin cups. Cook sausage according to package instructions. Cut into 1/2-inch pieces. Evenly distribute sausage into muffin cups. Chop broccoli into small pieces. Microwave for 1 minute on high; drain well. Spoon broccoli evenly into muffin cups. Top evenly with corn and cheddar cheese. Pour egg whites over each of the muffin cups. Bake for 8-10 minutes, or until mini quiches are set. Let rest for 2 minutes prior to unmolding.