Eggs are one of the most versatile breakfast foods around, but few of us can spare the time to cook them in the morning. These eggs muffins are designed to be cooked ahead of time, then grabbed on the go. Egg muffins will keep one week in the refrigerator. Microwave 30 seconds to reheat. Yields 12 muffins
- 1/2 pound ground Italian pork or turkey sausage
- 4 ounces frozen chopped broccoli florets
- 12 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 12 parchment paper muffin wrappers or 12 silicone muffin cups
- Preheat oven to 350 degrees F.
- Heat skillet over medium heat. Add sausage and cook until no longer pink.
- In a microwave-safe bowl, microwave frozen broccoli florets until thawed (approximately 4 minutes) and drain.
- If using a muffin tin, line tin with parchment paper wrappers. If using silicone muffin cups, place cups on a baking sheet lined with foil (to catch any egg overflow and making clean-up much easier!).
- In a large bowl, combine sausage and broccoli. Spoon mixture into cups, filling them 2/3 of the way, leaving room to add the egg mixture.
- In another bowl with a pour spout, beat together 12 eggs. Add salt and pepper. Pour egg mixture into each muffin cup, being careful to leave a little room (1/4 inch or so) at the top.
- Bake 25 minutes, or until muffins have risen and are firm.
Change it up! Instead of Italian sausage, try diced bacon, Canadian bacon, ham, chorizo or crumbled breakfast sausage. Try other veggies such as diced red pepper, spinach, zucchini, mushrooms, etc. Shred your zucchini for a different consistency. I personally love Boulder-brand chorizo and shredded zucchini. Mix and match at will!
I originally wrote this recipe for the Christian Science Monitor. Check it out here! Note: I removed the cheese to make this Paleo-friendly. If you’re doing dairy, then feel free to throw some in.