Breakfast Egg Muffins

Name: Breakfast Egg Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 lb ground Italian pork or or turkey sausage; 4 oz chopped frozen broccoli florets; 1/2 c shredded cheddar cheese; 12 eggs; 1/2 tsp salt; 1/4 tsp pepper; 12 parchment paper muffin wrappers or 12 silicone muffin cups

By Valeree Dunbar
@Valeree

Eggs are one of the most versatile breakfast foods around, but few of us can spare the time to cook them in the morning. These egg muffins are designed to be cooked ahead of time, then grabbed on the go. Egg muffins will keep one week in the refrigerator. Microwave 30 seconds to reheat. Just add a variety of different goodies to your tin - maybe 6 with bacon, onion & cheese and 6 with spinach, mushrooms and ham. You can't mess this up! In the morning, just grab a couple from your Ziploc and nuke them, and away you go! No unhealthy trip to Mickey D's.

Blue Ribbon Recipe

Such an easy egg breakfast! They're impressive enough to serve at a brunch but easy enough to have on hand for a quick and easy breakfast. Kiddos will be excited to snack on these as they head to the bus. I tried them with Italian sausage, but can't wait to try other fillings. A great on-the-go breakfast! The Test Kitchen

Rating:

★★★★★ 2 votes5

Comments:

20 Comments

Prep:

20 Min

Cook:

25 Min

Method:

Bake

Ingredients

Add to Grocery List

1/2 lb

ground Italian pork or or turkey sausage
4 oz

chopped frozen broccoli florets
1/2 c

shredded cheddar cheese
12

eggs
1/2 tsp

salt
1/4 tsp

pepper
12

parchment paper muffin wrappers or 12 silicone muffin cups

How to Make Breakfast Egg Muffins

Step-by-Step

Preheat oven to 350 degrees. Heat skillet over medium heat. Add sausage and cook until no longer pink.
In microwave safe bowl, microwave broccoli until thawed about approximately 4 minutes and drain.
Place muffin cups in muffin tin. In large bowl combine sausage, broccoli and cheese. Spoon mixture into cups about 2/3 of the way, leaving room to add egg mixture.
In another bowl, preferably with a pour spout, beat together the 12 eggs; add salt and pepper. Pour egg mixture into each muffin cup being careful to leave a little room (about 1/4 inch at the top). Bake 25 minutes or until eggs have risen and are firm.
Variations: Instead of sausage use chopped bacon, Canadian bacon, ham, chorizo. Try other veggies like diced red or green peppers, zucchini, mushrooms, etc.