Real Recipes From Real Home Cooks ®

broccoli and italian sausage egg muffins

★★★★★ 2
a recipe by
Donna Farley
Willows, CA

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
serves 12 egg muffins.
prep time 10 Min
cook time 15 Min
method Bake

Ingredients For broccoli and italian sausage egg muffins

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

How To Make broccoli and italian sausage egg muffins

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