A great idea for overnight guests at the lake. They can be frozen too!
Serves 6 to 12
Ingredients
1 pound Italian Sausage (sweet, mild, hot variety depending on your preference)
1 cup broccoli florets (or other veggie)
8 large eggs
1/4 cup milk (or half and half depending on how you're feeling that day)
1/2 tbsp vegetable oil
1/2 tsp baking powder
salt & pepper to taste
Freshly grated Parmesan Cheese as needed
Directions
1. Preheat oven to 375 F.
2. 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.
3. Whisk together eggs, milk, oil and baking powder. Season with salt and pepper.
4. Lightly spray a 12-cupcake pan with oil.Spoon out the sausage and broccoli mixture evenly into each cupcake.
5. Ladle the egg mixture over sausage and broccoli.
6. Sprinkle with Parmesan cheese.
7. Bake for 15-20 minutes.
From sixinthesuburbsblog.blogspot.com
Perfect for the work week too!
ReplyDeleteThis is just PERFECT for a brunch we're having.... will report back to you!
ReplyDeleteJust stumbled onto this recipe via Pinterest and tried it out, they're amazing! I'm a college student so these are perfect to make Sunday evening and reheat in the morning throughout the week on my way to class. Thanks for sharing!
ReplyDeleteI stumbled across this recipe via Pinterest this week and just tried them out, they're amazing! I'm a college student so these are perfect to make Sunday night and reheat in the morning on the way to class. Thanks for sharing!
ReplyDeleteJustina et al.
ReplyDeleteYes these are perfect for a quick breakfast. Plan to make them for the kids this Easter. Glad to be of help.
I made these for a Mother's Day brunch and they were a big hit. Thanks.
ReplyDeleteDo these freeze and reheat well? They look delicious!
ReplyDeleteI made these and had high hopes of them freezing and reheating well since I found it on Pinterest under Freezer Meals. We enjoyed them warm out of the oven, but found them a big watery and spongy when reheated after being frozen.
DeleteMargaret, yes.
ReplyDeleteThey look great! I made a version of these myself for my blog, if youre interested in checking it out: http://dontforgetrecipes.blogspot.com/2012/06/omelet-muffins.html Have a great day!
ReplyDeleteI made these tonight for the second time. We LOVE them! We like onions so I added some chopped yellow onion to the sausage while cooking, and I used shredded cheddar this time instead. I ate two tonight and will refrigerate and freeze the rest so we can have an easy breakfast throughout the week. I'm cutting carbs and this recipe is perfect. Thanks so much for sharing it! Lisa
ReplyDeleteLoved this! Saw it on Pinterest and blogged on it today. Here's the shout out :) Have a blessed weekend.
ReplyDeletehttp://losingfortylbs.blogspot.com/2013/04/breakfast-muffins.html
Made tonight for the first time added hash browns to the bottle and cooked those first for twenty minutes. Very good but seems a little dry maybe I need a sauce or something? Any suggestions?
ReplyDeleteWe make a cheesy sauce with cream of mushroom soup, milk and melt cheddar cheese. Yum. :)
ReplyDelete