Sausage And Broccoli Egg Muffins Recipes

BROCCOLI & SAUSAGE EGG "MUFFINS"

Steps:

• Preheat oven to 375 degrees F. Coat muffin pan with cooking spray.
• 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.
• 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.
• Beat eggs and milk. Add herbs and spices. Mix well.
• 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.
• Bake for about 20 minutes or until eggs are set and golden brown on top.

SAUSAGE BROCCOLI EGG MUFFINS

Steps:

• Preheat oven to 350 degrees. Grease a muffin tin with coconut oil. Set aside.
• Whisk together the eggs in a medium-sized mixing bowl; add in the ground cooked, broccoli, salt and pepper.
• Pour the mixture into the muffin tins 3/4 of the way. Bake for 20-25 minutes or until the eggs have set.

SAUSAGE & BROCCOLI EGG MUFFINS

Steps:

• Preheat oven to 375.
• In a large pan, fry up the sausage until it's no longer pink. Remove from heat and add broccoli florets.
• In a medium bowl, whisk together eggs, milk, oil, baking powder and salt and pepper.
• Spray a 12 cup muffin pan with oil (be generous - I was not and these really stuck to my pan).
• Spoon the sausage mixture evenly into each tin. Pour the egg mixture evenly over the top (the egg pretty much filled each cup to the top).
• Top each muffin with Parmesan cheese.
• Bake for 15-20 minutes. Until each muffin starts to turn a golden brown.
• Let them cool a bit in the tin before trying to remove.
• Refrigerate overnight and enjoy throughout the week for breakfast or in your kiddos lunch.

SAUSAGE & EGG BREAKFAST CUPS RECIPE BY TASTY

Steps:

• Mix sausage, salt, pepper, garlic powder, onion powder, paprika, and dried parsley in a bowl until well combined.
• Grease a muffin tin and start to form shells with the sausage mix. Cover the sides and leave room in the middle for the eggs.
• In a separate bowl, mix the eggs, salt, and pepper.
• Pour egg mixture into the middle of each cup.
• Top with shredded cheese, tomatoes, spinach, or toppings of your choice.
• Bake at 350°F (180°C) for 30 minutes.
• Enjoy!

EGG SAUSAGE MUFFINS LOW CARB EASY BUDGET

Steps:

• Brown and drain meat. Beat eggs in bowl. Add meat, cheese, salt, pepper, and optional ingredients. Mix. Pour into greased full size muffin pan 2/3 full. Bake 350 degrees for 30 minutes. Use toothpick to check for doneness.

SAUSAGE EGG MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• In a large bowl, combine eggs, chiles, onion, garlic powder, salt pepper and sausage; mix well. Spoon 1/4 cup of sausage mixture into each prepared muffin cup.
• Bake in preheated oven for 15 to 20 minutes, until egg has set and a toothpick inserted into each 'muffin' comes out clean.

ITALIAN SAUSAGE AND BROCCOLI EGG MUFFINS

Steps:

• Preheat oven to 375°F.
• In a large saute pan, over medium high heat, brown Italian Sausage for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in broccoli.
• Whisk together eggs, milk, oil and baking powder. Season with salt and pepper.
• Lightly spray a 12-cupcake pan with oil.Spoon out the sausage and broccoli mixture evenly into each cupcake.
• Ladle the egg mixture over sausage and broccoli.
• Sprinkle with Parmesan cheese.
• Bake for 15-20 minutes.

EGG WHITE MUFFINS WITH SAUSAGE AND BROCCOLI

Steps:

• Preheat oven to 375°F. Grease or spray a tin for 18 muffins. (Spray them really well!)
• In a medium frying pan, brown the sausage over medium high heat. Break it up into small pieces as it browns. Once browned and cooked through, add broccoli and continue to cook until broccoli is thawed. Remove from heat and allow to cool for 5 minutes.
• Meanwhile, in a large bowl, whisk together egg whites, eggs, skim milk, cheese, salt and pepper.
• Add sausage and broccoli vegetables evenly to each of the 18 muffins tins.
• Pour egg mixture evenly on top of the sausage and broccoli. I used a 1/4 cup measuring cup to do this - it works out almost exactly as 1/4 cup in each.
• Bake for 20-25 minutes or until puffed up and golden brown. Leave in muffin tin for about 5 minutes before removing and serving.