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


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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

How to Make Broccoli and Italian Sausage Egg Muffins


  • 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.

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About Broccoli and Italian Sausage Egg Muffins

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

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