broccoli and italian sausage egg muffins

Name: Broccoli and Italian Sausage Egg Muffins
Prep time: 10 min
Cook time: 15 min
Yield: 12
Cuisine: American
Ingredients: 1 pound(s) italian sausage (sweet,mild, hot your choice !!); 1 cup(s) broccoli florets; 8 large eggs; 1/4 cup(s) milk (or half n half depending on what you want to use); 1/2 tablespoon(s) vegetable oil; 1/2 teaspoon(s) baking powder; s & p - salt and pepper to taste; - freshly grated parmesan cheese as needed

(2 RATINGS)

105 Pinches 3 Photos

Donna Farley

Willows, CA

Updated on Mar 18, 2012

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. http://www.snackinginthekitchen.com/

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Broccoli and Italian Sausage Egg Muffins

prep time 10 Min

cook time 15 Min

method Bake

yield 12 egg muffins.

Ingredients

1 pound italian sausage (sweet,mild, hot your choice !!)
1 cup broccoli florets
8 large eggs
1/4 cup milk (or half n half depending on what you want to use)
1/2 tablespoon vegetable oil
1/2 teaspoon baking powder
s & p - salt and pepper to taste
- freshly grated parmesan cheese as needed

How To Make broccoli and italian sausage egg muffins

Step 1

Preheat oven to 375 F. Lightly spray a 12-cupcake pan with oil.

Step 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.
Step 3

Whisk together eggs, milk, oil and baking powder. Season with salt and pepper.
Step 4

Spoon out the sausage and broccoli mixture evenly into each cupcake.
Step 5

Ladle the egg mixture over sausage and broccoli.
Step 6

Sprinkle with Parmesan cheese.
Step 7

Bake for 15-20 minutes.
Step 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.
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