Breakfast Muffins

These are great for an easy weekend breakfast, or a quick to go grab in the rushed mornings if made the night before and heated up in the microwave.
You will need:
Eggbeaters egg substitue (any of the flavored kind will do; I personally prefer the garden vegetable or southwest flavored for this recipie)

Pilsbury reduced fat croisant dough

Morning star farm brand veggie sausage patties (it may sound scary but they are delicious!) Although if you are reluctant to try the meatless items, Turkey sausage works as well.

Low fat shredded cheddar cheese

Preheat the oven to 325
Coat a muffin pan with Pam brand spray

Mold the dough into a cup form in the muffin pan.

Break apart the sausage patty, and crumble a little bit into each muffin cup. (Depending on how many muffins you are making will detrmine how many patties to use. Don't put too much in, the dough and egg mixture will expand.

Pour a small amount of the eggbeaters into each cup. Again, not too much!

Sprinkle with a little shredded cheddar cheese.

Bake in the over for about 20-25 minutes or until the tops become slightly golden.

Let cool and enjoy!!