Breakfast Egg Muffins To Go

Breakfast Egg Muffins To Go

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    pound ground Italian pork or turkey sausage

  • 4

    ounces frozen chopped broccoli florets

  • ½

    cup shredded cheddar cheese

  • 12

    eggs

  • ½

    teaspoon salt

  • ¼

    teaspoon pepper

  • 12

    parchment paper muffin wrappers or 12 silicone muffin cups

Directions

Preheat oven to 350 degrees F. Heat skillet over medium heat. Add sausage and cook until no longer pink. In a microwave-safe bowl, microwave frozen broccoli florets until thawed (approximately 4 minutes) and drain. If using a muffin tin, line tin with parchment paper wrappers. If using silicone muffin cups, place cups on a baking sheet lined with foil (to catch any egg overflow and making clean-up much easier!). In a large bowl, combine sausage, broccoli and cheese. Spoon mixture into cups, filling them 2/3 of the way, leaving room to add the egg mixture. In another bowl with a pour spout, beat together 12 eggs. Add salt and pepper. Pour egg mixture into each muffin cup, being careful to leave a little room (1/4 inch or so) at the top. Bake 25 minutes, or until muffins have risen and are firm.


Nutrition

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