Broccoli and Italian Sausage Egg Muffins
Looks Delicious. I can't wait to try it.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- salt to taste
- 1 pound italian sausage
- pepper to taste
- 1/2 tsp baking powder
- 8 large eggs
- 1 cup broccoli florets
- 1/2 tbsp vegetable oil
- 1/4 cup milk
- parmesan cheese as needed
- Carbohydrate 2.33204027777778 g
- Cholesterol 737.141666666667 mg
- Fat 30.0764020833333 g
- Fiber 0.208597214995987 g
- Protein 28.1497111111111 g
- Saturated Fat 10.1700115416667 g
- Serving Size 1 1 Serving (218g)
- Sodium 588.337708333333 mg
- Sugar 2.12344306278179 g
- Trans Fat 3.53213166666667 g
- Calories 394 calories
Preheat oven to 375 degrees. 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 15-20 minutes.
