1/2 cup finely chopped onion
2 ounces Sweet Italian Sausage (about 1 link), casing removed
1/3 cup (about 1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese
2 tablespoons chopped scallions
1 teaspoon dried basil 1 cup egg beaters (was 4 large egg whites)
2 large eggs
Preheat oven to 350°.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes or until crisp-tender. Add sausage, breaking up as it cooks; sauté 3 minutes. Remove from heat; cool 5 minutes.
Combine remaining ingredients in a large bowl; stir with a whisk. Add sausage mixture, stirring with a whisk. Then add scallions and dried basil and stir until blended. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until set.