Broccoli and Italian Sausage Egg Muffins

Donna Farley

By
@shescalledkc

Eggs, sausage broccoli.. cooked in a muffin tin... make plenty and try freezing some for a quick breakfast. Found on a blog for a mothers day brunch. snackinginthekitchen.com


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Comments:

Serves:

12 egg muffins.

Prep:

10 Min

Cook:

15 Min

Method:

Bake

Ingredients

1 lb
italian sausage (sweet,mild, hot your choice !!)
1 c
broccoli florets
8 large
eggs
1/4 c
milk (or half n half depending on what you want to use)
1/2 Tbsp
vegetable oil
1/2 tsp
baking powder
s & p
salt and pepper to taste
freshly grated parmesan cheese as needed

Directions Step-By-Step

1
Preheat oven to 375 F. Lightly spray a 12-cupcake pan with oil.
2
In a large saute pan, over medium high heat, brown Italian Sausage for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in broccoli.
3
Whisk together eggs, milk, oil and baking powder. Season with salt and pepper.
4
Spoon out the sausage and broccoli mixture evenly into each cupcake.
5
Ladle the egg mixture over sausage and broccoli.
6
Sprinkle with Parmesan cheese.
7
Bake for 15-20 minutes.
8
Notes: Have not tried to freeze although I bet they will freeze great. freeze great Have also made these with some cheddar cheese and left over cooked asparagus. I think there is many combinations to use.

About this Recipe

Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtags: #eggs, #sausage, #fast, #veggies