Broccoli and Italian Sausage Egg Muffins
By
Donna Farley
@shescalledkc
1
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 votes
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
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.
