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Breakfast Egg Muffins To Go

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Rate this recipe 4.3/5 (33 Votes)
Breakfast Egg Muffins To Go 1 Picture

Ingredients

  • 1/2 pound ground Italian pork or turkey sausage
  • 4 ounces frozen chopped broccoli florets
  • 1/2 cup shredded cheddar cheese
  • 12 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 parchment paper muffin wrappers or 12 silicone muffin cups

Details

Adapted from facebook.com

Preparation

Step 1

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.

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