★★★★★ 2 Reviews
Finnjin avatar
By Nancy J. Patrykus
from Spokane, WA

MMMmmm! Just what I was looking for a recipe that will serve 24 people. Great for gatherings and pot luck lunches,and the Red Hat ladies. The recipe was in my morning newspaper..curtsey of Johnsonville kitchens. Looks yummy enough to try ,and I hope it will tickle your taste buds also. I would serve these on a plate with some fresh crispy lettuce, along with some green salsa. YUMMY! Nancy May 29,2013

serves 24
prep time 25 Min
cook time 15 Min


  • 1 pkg
    johnsonville vermont maple srup breakfast sausages.
  • 2 c
    multi grain crackers .....crushed
  • 1/2 c
    shredded parmesan chese
  • 1 pkg
    frozen swet petite corn,thawed..... i like shoepeg corn)
  • 1 pkg
    frozen broccoli florets, thawed, drained & chopped
  • 2 c
    (8 oz) shredded cheddar cheese
  • 12 md
  • 1/8 tsp
    each salt & pepper...to taste

How To Make

  • 1
    Preheat oven to 350F. Cook sausages according to pkg. directions, then cut into 1/2 inch pieces.Set aside. In a bowl,combine cracker crumbs and parmesan cheese. Sprinkle the bottom of 24 muffin cups with cooking spray. Divide sausage evenly among the muffin cups. Top with combined broccoli, corn and cheese. Combine the beaten eggs with salt & pepper, carefully pour into muffin cup pan. Bake at 350 16-20 minutes, or until eggs are set. Let stand for 2 minutes before removing from pans. Recipe and pictures from: JOHNSONVILLE KITCHENS