Broccoli and Italian Sausage Egg Muffins

Name: Broccoli and Italian Sausage Egg Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 egg muffins.
Cuisine: American
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

By Donna Farley
@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

Rating:

★★★★★ 2 votes5

Comments:

5 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
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How to Make Broccoli and Italian Sausage Egg Muffins

Step-by-Step

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.