Sausage, Egg, & Cheese Muffins

I love quick & easy breakfasts that I can transport to work easily. This recipe initially sounded too bizarre for me to try, but I'm glad did! The original recipe called for 6 eggs, crisp bacon, & parsley. I thought I could make it healthier and taste better. Also, I hate parsley (ew). I have been thinking of trying to add a little more sweetness to this recipe on my next try - maybe 1T honey? I'll update if I find that to be a good addition.

Original Inspiration: Incredible Edible Egg website
Servings: 12 muffins
WW: 3 pointsplus per muffin

Ingredients:

• 1 cup all-purpose flour
• 1/3 cup quick-cooking oats
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cinnamon
• 1 1/4 cups egg substitute
• 1/4 cup unsweetened applesauce
• 1 cup apple, peeled and diced
• 2 pre-cooked chicken sausage links, diced (around 5 oz; I used Trader Joe's Sweet Apple Chicken Sausage - you could use 3 links and it wouldn't effect the p+, it just seemed too much with 3)
• 2 oz sharp cheddar or gruyere cheese (approximately 1/4 cup), chopped into small cubes or shredded
• cooking spray
  

Method:

Preheat oven to 375 degrees. Mix flour, oats, baking powder, salt, cinnamon, and pepper in a large bowl.

Add egg substitute and applesauce and stir until moistened. Stir in cheese, chicken sausage, and apples. Spoon evenly into 12 3-inch muffin cups sprayed with cooking spray.

Bake until tops are lightly browned - about 15-20 minutes.

Let cool on wire rack for 5 minutes and then remove from the pan. Serve warm or cool completely and store for 4-5 days.

These are tasty served cold or reheated in the toasted oven. These muffins are pretty filling. I was satisfied eating one muffin and a banana for breakfast all week.