Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0

The eggs will continue to set even after being removed from the heat, so be careful not to overcook. Serve with hot sauce for an extra kick.

Recipe by Cooking Light August 2015


Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Serves 4 (serving size: 1/2 muffin, about 3/4 cup egg mixture, 1 tablespoon tomato, and 2 tablespoons cheese)


Ingredient Checklist


Instructions Checklist
  • Heat a large nonstick skillet over medium-high heat. Add oil to pan. Add sausage, onion, and jalapeño; cook 5 minutes, stirring frequently. Combine eggs, water, and black pepper, stirring with a whisk. Add egg mixture to pan; cook 1 1/2 minutes, stirring frequently.

  • Place half a muffin on each of 4 plates. Top muffins evenly with egg mixture. Sprinkle evenly with tomato, cilantro, and cheese. Serve immediately.

Nutrition Facts

329 calories; fat 17.1g; saturated fat 5g; mono fat 5.7g; poly fat 2.1g; protein 24g; carbohydrates 20g; fiber 3g; cholesterol 327mg; iron 3mg; sodium 528mg; calcium 190mg.