Breakfast Egg Muffins
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Such an easy egg breakfast! They're impressive enough to serve at a brunch but easy enough to have on hand for a quick and easy breakfast. Kiddos will be excited to snack on these as they head to the bus. I tried them with Italian sausage, but can't wait to try other fillings. A great on-the-go breakfast!
- 1/2 lb
- ground Italian pork or or turkey sausage
- 4 oz
- chopped frozen broccoli florets
- 1/2 c
- shredded cheddar cheese
- 1/2 tsp
- 1/4 tsp
- parchment paper muffin wrappers or 12 silicone muffin cups
1Preheat oven to 350 degrees. Heat skillet over medium heat. Add sausage and cook until no longer pink.
2In microwave safe bowl, microwave broccoli until thawed about approximately 4 minutes and drain.
3Place muffin cups in muffin tin. In large bowl combine sausage, broccoli and cheese. Spoon mixture into cups about 2/3 of the way, leaving room to add egg mixture.
4In another bowl, preferably with a pour spout, beat together the 12 eggs; add salt and pepper. Pour egg mixture into each muffin cup being careful to leave a little room (about 1/4 inch at the top). Bake 25 minutes or until eggs have risen and are firm.
5Variations: Instead of sausage use chopped bacon, Canadian bacon, ham, chorizo. Try other veggies like diced red or green peppers, zucchini, mushrooms, etc.