Wednesday, February 8, 2012

'Tis the Season for Breakfast - Egg Muffins

This recipe was discovered on Pinterest and adapted to fit what I had on hand, which in this case was not much. They are great to freeze and easy to pull out, defrost and reheat for a breakfast that will look like you slaved over.

I used sausage with peppers and onions (instead of broccoli) and in some I left out the vegetables for just plain 'ole sausage and cheddar cheese egg muffins. There are actually a lot of varieties that you could use - put that imagination into gear.

Egg Muffins

1 pound Italian sausage
1 cup broccoli florets
8 large eggs
1/4 cup milk
1/2 tablespoon vegetable oil
1/2 teaspoon baking powder
Salt & Pepper to taste
Freshly grated Parmesan cheese

Preheat oven to 375 degrees.

In a large saute pan, over medium high heat, brown Italian sausage for about 5 minutes, or until 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 (mine made more). 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.

Recipe from

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