Breakfast Cups
- 1 cup self-rising flour
- ¼ cup soy flour
- ⅓ cup margarine
- ¼ cup soymilk
- ¼ cup chopped green bell pepper
- ¼ cup chopped red bell pepper
- ¼ cup chopped green onion
- ¼ cup grated carrot
- ¼ pound bulk pork sausage, browned
- ½ cup half-and-half
- 1 egg
- ½ cup shredded Parmesan cheese, divided
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- Combine self-rising flour and soy flour in large bowl. Add margarine and cut-in with pastry blender until blended. Add ¼ cup soymilk and stir to thoroughly blend; press dough together to form a soft ball.
- Lightly grease muffin tin. Press rounded tablespoon dough into each muffin cup with fingers, covering bottom and sides.
- Fill each cup with 1 teaspoon each vegetable and sausage. Blend half-and-half with egg together in a small bowl. Pour over vegetable mixture in each muffin tin. Sprinkle with 1 teaspoon Parmesan cheese.
- Bake at 375 F for 18–20 minutes or until lightly browned and center is set. Sprinkle with additional Parmesan cheese.
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Makes 12
Per serving (61 g): 160 calories, 5 g protein, 10 g carbohydrate, 1 g fiber, 11 g fat, 3.5 g saturated fat, 1 g trans fat, 30 mg cholesterol, 320 mg sodium