Broccoli and Italian Sausage Egg Muffins

Donna Farley


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.

★★★★★ 2 votes
12 egg muffins.
10 Min
15 Min


1 lb
italian sausage (sweet,mild, hot your choice !!)
1 c
broccoli florets
8 large
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


1Preheat oven to 375 F. Lightly spray a 12-cupcake pan with oil.
2In 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.
3Whisk together eggs, milk, oil and baking powder. Season with salt and pepper.
4Spoon out the sausage and broccoli mixture evenly into each cupcake.
5Ladle the egg mixture over sausage and broccoli.
6Sprinkle with Parmesan cheese.
7Bake for 15-20 minutes.
8Notes: 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.

About this Recipe

Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtags: #eggs, #sausage, #fast, #veggies