Ingredients
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8 large eggs
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½ cup reduced-fat milk
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¼ teaspoon salt
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¼ teaspoon ground pepper
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¾ cup chopped onion
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¾ cup crumbled cooked breakfast sausage
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6 tablespoons shredded Gruyère cheese
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¼ cup chopped fresh flat-leaf parsley
Directions
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Preheat oven to 325 degrees F.
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Whisk eggs, milk, salt and pepper in a large bowl.
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Liberally coat a 12-cup muffin pan with cooking spray (or use silicone muffin cups). Divide onion, sausage, cheese and parsley among the muffin cups. Top with the egg mixture. Bake until set and lightly brown, about 20 to 25 minutes. Let stand for 5 minutes before removing from the pan.
