Two Breakfast Cups

I just made these again! I wanted to have breakfast made for the week as I have to be at work early every day. Jeff is driving to New Mexcio tomorrow and I wanted to have some snacks for him.

Here is the recipe for these. I got tired of searching the web for it each time. I figured I'd save it with my few changes.

Chocolate Banana Oatmeal Cups (Adapted from Little Green Bites cookbook.)

• 3 mashed bananas (the more ripe the better!)
• 1 cup vanilla Almond milk
•  1/2 cup egg beaters
• 1 tbsp Baking powder
• 3 cups (240g) Old Fashion or Rolled Oats
• 1 tsp vanilla extract
•  4 tbsp  mini chocolate chips

Preheat oven to 375 degrees

1. Mix all ingredients except the chocolate chips together, and let sit while you prepare the muffin pans.
 2. Spray a muffin pan and/or liners with with non-stick spray.
3. Stir the chocolate chips into the oatmeal batter.
4. Divide batter into 15 muffin cups. They should be just about filled.
5. Bake 20-30 minutes, you’ll see the edges just starting to brown and they will be firm to the touch. The muffins may stick when hot but are removed easily when cooled for a bit.

The other muffin cups that I will be making tomorrow morning are an adaptation of the Biggest Loser Jennie O Taco Muffin Cups. These are Jeff's absolute favorite. I am going to use Morning Star link sausage to make them instead of the turkey sausage links. The veggie links are cholesterol free. :) Here is what I did:

Ingredients
3 (6-inch) stone-ground corn tortillas
12 Jennie-O Turkey Store® Turkey Breakfast Sausage Links, cooked according to package instructions and cut in half widthwise
1/2 cup tomato salsa
2-1/4 cups liquid egg white or egg substitute
1/4 cup (1 ounce) finely shredded low-fat Cheddar cheese

Directions
1. Heat oven to 400 degrees Fahrenheit.
2. Stack tortillas and cut into quarters. Cut quarters in half so you will have
8 wedges for each tortilla (and a total of 24 wedges). Spray each muffin
cup with olive oil cooking spray.
3. To assemble: place one tortilla wedge in each muffin cup, with the widest side at the bottom of the cup. Place a second tortilla wedge on the opposite side of the muffin cup so that the wide edges will be overlapping in the bottom of the cup, by about 1/2 inch. The tortilla wedge points will extend outside of the cup, about 1/2 inch straight up. Repeat for the other muffin cups.
4. Place two sausage halves (from one whole link) in each muffin cup, on top of the tortilla wedges.
5. Place a tablespoon of salsa on top of the sausage.
6. Measure 3 tablespoons of egg substitute into each muffin cup.
7. Bake 10 minutes or until eggs are just set and no longer wiggle. They will be slightly puffed. .
8. Working quickly, sprinkle each "muffin" with one teaspoon of cheese.

These saved well and are perfect when you reheat them in the microwave for one minute. I made them in paper cups the first time. Tomorrow, I am going to make them directly into the muffin tin pan as they stuck to the paper.

Sweet dreams!