Broccoli and Italian Sausage Egg Muffins
By
Donna Farley
@shescalledkc
1
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
Rating:
★★★★★ 2 votes5
Comments:
Serves:
12 egg muffins.
Prep:
10 Min
Cook:
15 Min
Method:
Bake
Ingredients
-
1 lbitalian sausage (sweet,mild, hot your choice !!)
-
1 cbroccoli florets
-
8 largeeggs
-
1/4 cmilk (or half n half depending on what you want to use)
-
1/2 Tbspvegetable oil
-
1/2 tspbaking powder
-
s & psalt and pepper to taste
-
·freshly grated parmesan cheese as needed
How to Make Broccoli and Italian Sausage Egg Muffins
- Preheat oven to 375 F. Lightly spray a 12-cupcake pan with oil.
- 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.
- Whisk together eggs, milk, oil and baking powder. Season with salt and pepper.
- Spoon out the sausage and broccoli mixture evenly into each cupcake.
- Ladle the egg mixture over sausage and broccoli.
- Sprinkle with Parmesan cheese.
- Bake for 15-20 minutes.
- 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.
