15Prep Time Minutes
30Total Time Minutes
10Number of Ingredients
PAM® Baking Spray
1 cup Egg Beaters® Original
1/2 cup natural unsweetened applesauce
1-1/4 cups Ultragrain® All Purpose Flour
1/2 cup quick-cooking rolled oats
1 tablespoon baking powder
1/2 teaspoon kosher salt
5 frozen Banquet® Brown 'N Serve(tm) Turkey Sausage links, cut up
1/2 cup shredded carrot
1/2 cup shredded reduced fat Colby Jack cheese
1/4 cup chopped green onions
|% Daily Value|
|Total Fat||3 g||4%|
|Saturated Fat||1 g||5%|
|Dietary Fiber||1 g||6%|
|Vitamin C||3 mg||5%|
|Vitamin A||1074 iu||21%|
Preheat oven to 375°F. Spray 12 medium muffin cups with baking spray; set aside.
Combine Egg Beaters and applesauce in medium bowl; set aside. In large bowl, combine flour, oats, baking powder and salt.
Pour Egg Beaters mixture into flour mixture; mix just until moistened (do not overmix). Gently stir in sausage, carrot, cheese and green onions. Spoon batter evenly into prepared muffin cups.
Bake 14 to 16 minutes or until tops are browned and lightly spring back when touched. Serve warm.
Make Ahead: Freeze muffins for up to 3 months in a food storage bag. Reheat each frozen muffin in microwave on HIGH about 1 minute or until center is warm OR defrost overnight in refrigerator and reheat in 350°F oven for 10 to 15 minutes or until hot (140°F).
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