Best Broccoli And Italian Sausage Egg Muffins Recipes

Italian Sausage and Broccoli Egg Muffins image

Provided by Ambervim

Categories Breakfast

Time 30m

Yield 12 each

Number Of Ingredients 9

1 lb Italian sausage (sweet, mild, hot variety depending on your preference)
1 cup broccoli floret
8 large eggs
1/4 cup milk (or half and half)
1/2 tablespoon vegetable oil
1/2 teaspoon baking powder
salt
pepper
parmesan cheese, grated to as needed

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.

Nutrition Facts : Calories 187.8, Fat 14.3, SaturatedFat 4.9, Cholesterol 146.3, Sodium 523.2, Carbohydrate 2.5, Sugar 0.5, Protein 11.8

BROCCOLI AND ITALIAN SAUSAGE EGG MUFFINS image

Yield 8 muffins

Number Of Ingredients 8

1 pound Italian Sausage
1 cup broccoli florets
8 large eggs
1/4 cup milk or half and half
1/2 tbsp vegetable oil
1/2 tsp baking powder
salt & pepper to taste
Freshly grated Parmesan Cheese as needed

Steps:

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. Add salt and pepper. 4. Lightly spray a 12-cupcake pan with oil.Spoon out the sausage and broccoli mixture evenly into each cupcake. 5. Pour egg mixture over sausage and broccoli. 6. Sprinkle with Parmesan cheese. 7. Bake for 15-20 minutes.

Broccoli and Italian Sausage Egg Muffins image

Provided by Donna Farley

Time 25m

Number Of Ingredients 8

1 lb italian sausage (sweet,mild, hot your choice !!)
1 c broccoli florets
8 large eggs
1/4 c milk (or half n half depending on what you want to use)
1/2 Tbsp vegetable oil
1/2 tsp baking powder
s & p salt and pepper to taste
freshly grated parmesan cheese as needed

Steps:

1. Preheat oven to 375 F. Lightly spray a 12-cupcake pan with oil.
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. 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.
8. Notes: Have not tried to freeze although I bet they will freeze great. freeze great Have also made these with some cheddar cheese and left over cooked asparagus. I think there is many combinations to use.

Broccoli and Italian Sausage Egg Muffins image

Provided by ashley gore

Time 35m

Number Of Ingredients 8

1 lb italian sausage, mild
1 c broccoli florets
1/4 c heavy cream
1/2 Tbsp vegetable oil
1/2 tsp baking powder
salt and pepper to taste
parmesan cheese grated, as needed
8 large eggs

Steps:

1. 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.
2. Whisk together eggs, milk, oil and baking powder. Season with salt and pepper.
3. Lightly spray a 12-cupcake pan with oil.Spoon out the sausage and broccoli mixture evenly into each cupcake.
4. Ladle the egg mixture over sausage and broccoli. Sprinkle with Parmesan cheese. Bake for 15-20 minutes.