Cheddar Egg Muffins

By rbotzl01

June 17, 2016 by Leta Shy
From Wheat Belly Cookbook by William Davis
Image Source: Leta Shy

Ingredients

• For the sausage
• 1 tablespoon olive oil
• 1/2 medium yellow onion, finely chopped
• 1 clove garlic, minced
• 1/2 pound ground turkey
• 1 teaspoon dried oregano, crumbled
• 1 teaspoon fennel seeds
• 1 teaspoon dried basil
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried parsley
• 1/2 teaspoon sea salt
• For the muffins
• 2 cups broccoli, finely chopped
• 1 cup shredded cheddar cheese
• 1/4 cup sun-dried tomatoes (soaked in oil), finely chopped
• 1 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/2 teaspoon onion powder
• 1/2 teaspoon sea salt
• 8 large eggs
• 1 tablespoon chives

Details

Servings 12
Adapted from popsugar.com

Preparation

Step 1

1 Preheat the oven to 350 degrees. Grease a 12-cup muffin pan.
2 In a medium skillet over medium heat, cook onion and garlic for five minutes or until onion has browned and softened. Remove from skillet and cool for 10 minutes.
3 In a medium bowl, combine turkey and the onion mixture. Add the rest of the sausage ingredients, and mix with your hands until thoroughly blended.
4 Form patties of desired width and thickness (3-inch wide by 1/2-inch to 3/4-inch thick works well) by hand. Cook in the skillet over medium heat for eight minutes or until a thermometer inserted in the center registers 165 degrees and the meat is no longer pink. Set aside to cool, then chop and crumble sausage into bite-size pieces.
5 In a large bowl, combine broccoli, sausage, cheese, tomatoes, basil, oregano, onion powder, and salt.
6 In a medium bowl, whisk the eggs. Pour into the broccoli mixture and mix thoroughly. Divide the mixture evenly among the muffin cups and top with chives.
7 Bake for 30 minutes or until a wooden pick inserted in the center of a muffin comes out clean.