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.
You'll want more than one! I personally recommend the pan linked above, extremely easy to clean and no stick whatsoever.
Have any tips or twists on this recipe? Feel free to share in the comments section below!
Instead of Parm. use grated Colby and maybe add some diced hash browns!
ReplyDeleteI wonder if these would be still good reheated. Make on Sunday's for a quick breakfast throughout the week?
ReplyDeleteYES! I do them on Sundays for the WHOLE week. I also make them in a jumbo muffin tin. They come out not quite as tall. But this is PERFECT for us. After they come out of the oven, we put a little shredded cheese on top. We let them cool off while the cheese melts. We then put them between mini bagels and wrap in wax paper. About 30-45 seconds in the microwave and you have delicious hot breakfast all week long.
DeleteDo you put them in the freezer after you wrap them or fridge??
DeleteWe separate flakey biscuts and put them in first then about the same mixture, really is good!!!
ReplyDeleteCooked biscuits or the dough??
DeleteI would also like to know if you use the baked biscuts or the raw dough
DeleteCan these be freezed?
ReplyDeleteNo but they can be frozen.
Delete:)
DeleteI use this recipe here: http://www.ourbestbites.com/2009/01/mini-ham-and-egg-cups/
ReplyDeleteAnd use ham as my pan liner. I freeze them and take them out of the freezer the night before, then microwave them for 30-45 secs before eating. They're a quick and easy breakfast on the go!
Also see these, from Martha Stewart: http://www.marthastewart.com/330179/bacon-egg-and-toast-cups?backto=true&backtourl=/photogallery/mothers-day-brunch-recipes
I Replaced the broccoli with sautéed mushrooms and used smoked turkey sausage. I served them with a tossed salad. See my blog post http://www.stephenhalstead.co.uk/blog/breakfast-omelette-muffins.html
ReplyDeleteI just made them with chorizo and broccoli instead of the italian sausage....delish!
ReplyDeleteCould you use egg substitute instead??
ReplyDeleteI'm going to try, but if anyone has already tried please let me know!
DeleteReally good, I used less meat and added red pepper and onion.
ReplyDeleteYum... Spicy italian Chicken Sausage works great with this
ReplyDeleteAbout how many Calories would you say these are?
ReplyDeletecan you bake these in paper liners?
ReplyDeleteThis is a great low-carb meal! I'm totally going to use the base of this receipe and combine it with quiche ingredients. What a great variety waiting to happen! Thanks!
ReplyDeleteI tend to do one whole red pepper, 1-2 crowns of broccoli, and 1/2 lb sausage. You won't miss the meat and it makes it even healthier. Often I use one less egg. It's also perfect. For left over veggies and meat from the night before's dinner!
ReplyDelete