Cook's Tip:

To prevent moisture loss which leads to freezer burn, make sure wrapping is airtight, and avoid partially thawing and refreezing.



Total recipe time: 45-50 minutes
Makes 4 servings



  1. 1 recipe Basic Country Beef Breakfast Sausage (recipe below)
  2. 1 can (4-1/2 ounces) chopped green chiles, undrained
  3. 1/2 cup shredded reduced-fat Monterey Jack cheese
  4. 5 large eggs
  5. 1/4 cup milk
  6. 1 to 2 teaspoons regular or chipotle hot pepper sauce
  7. Salt and pepper
Toppings (optional):
  1. Chopped green onion or chives, chopped tomato, salsa or additional hot sauce

  1. Preheat oven to 375°F. Spray 12-cup standard muffin pan with nonstick cooking spray. Prepare Basic Country Beef Breakfast Sausage. Stir chiles and cheese into beef mixture. Evenly divide mixture into prepared pan.
  2. Whisk eggs, milk and hot sauce, as desired, in medium bowl. Evenly divide egg mixture over beef mixture in muffin cups.
  3. Bake in 375°F oven 17 to 20 minutes or until egg mixture is set and just beginning to brown. Let stand 2 minutes. Loosen edges; remove from muffin pan. Season with salt and pepper and garnish with Toppings, as desired. 

    Basic Country Beef Breakfast Sausage: Combine 1 pound ground beef, 2 teaspoons chopped fresh sage or 1/2 teaspoon rubbed sage, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, 1/4 to 1/2 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add beef mixture; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Drain fat, if needed.
  • Test Kitchen Tips
  • Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.


Nutrition information per serving, 1/12 of recipe, using 93% lean ground beef: 108 calories; 6 g fat (2 g saturated fat; 2 g monounsaturated fat); 106 mg cholesterol; 144 mg sodium; 1 g carbohydrate; 0.3 g fiber; 12 g protein; 2.6 mg niacin; 0.2 mg vitamin B6; 1.0 mcg vitamin B12; 1.3 mg iron; 12.5 mcg selenium; 2.3 mg zinc; 88.3 mg choline.
This recipe is an excellent source of protein; and a good source of niacin, vitamin B6, vitamin B12, selenium, zinc and choline.















































































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