broccoli and italian sausage egg muffins

Name: Broccoli and Italian Sausage Egg Muffins
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: 1 pound(s) italian sausage, mild; 1 cup(s) broccoli florets; 1/4 cup(s) heavy cream; 1/2 tablespoon(s) vegetable oil; 1/2 teaspoon(s) baking powder; - salt and pepper to taste; - parmesan cheese grated, as needed; 8 large eggs

(1 RATING)

408 Pinches 2 Photos

ashley gore

Chicago, IL

Updated on Apr 23, 2013

delish low-carb dish!

Rate

prep time 15 Min

cook time 20 Min

method ---

yield 4 serving(s)

Ingredients

1 pound italian sausage, mild
1 cup broccoli florets
1/4 cup heavy cream
1/2 tablespoon vegetable oil
1/2 teaspoon baking powder
- salt and pepper to taste
- parmesan cheese grated, as needed
8 large eggs

How To Make broccoli and italian sausage egg muffins

Step 1

Preheat oven to 375 F. 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.

Step 2

Whisk together eggs, milk, oil and baking powder. Season with salt and pepper.
Step 3

Lightly spray a 12-cupcake pan with oil.Spoon out the sausage and broccoli mixture evenly into each cupcake.
Step 4

Ladle the egg mixture over sausage and broccoli. Sprinkle with Parmesan cheese. Bake for 15-20 minutes.
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