Broccoli & Sausage Egg "Muffins"
Author: 
Recipe type: Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These Broccoli & Sausage Egg "Muffins" are simple, yet versatile. Perfect for a brunch buffet or make ahead grab and go breakfast during the week.
Ingredients
  • ⅓ lb all natural pork sausage (or turkey sausage)
  • ½ cup onion, diced
  • ½ cup sweet bell pepper, diced
  • 1 cup broccoli florets, chopped
  • ½ cup reduced fat cheddar cheese
  • 6 eggs
  • ¾ cup milk
  • 1 tbsp fresh herbs, chopped (I used thyme and oregano)
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp freshly ground black pepper
  • ¼ cup grated parmesan
Instructions
  1. Preheat oven to 375 degrees F. Coat muffin pan with cooking spray.
  2. Brown sausage in a pan and crumble. Cook until done and no longer pink inside. Drain sausage leaving a small amount of grease in pan. Set sausage aside.
  3. In pan, cook onion and pepper until soft, about 3 minutes. Add broccoli and cook for an additional 3 minutes. Remove from heat and combine with sausage.
  4. Beat eggs and milk. Add herbs and spices. Mix well.
  5. Divide vegetable and sausage mixture evenly among 12 muffin cups. Top with shredded cheddar cheese, divided evenly among each. Pour egg mixture into each muffin cup, about ¾ full. Top each with grated parmesan, divided evenly among each.
  6. Bake for about 20 minutes or until eggs are set and golden brown on top.
Recipe by Ann Dunaway Teh at http://dunawaydietetics.com/recipe-redux-broccoli-sausage-egg-muffins/