Sausage and Veggie Egg Muffins
Serves 6
Ingredients:
12 eggs
1lb turkey breakfast sausage, browned
1 package frozen broccoli florets, steamed according to package
1 tsp sea salt
¼ tsp black pepper
1 cup shredded cheese, divided
Directions:
1. Thoroughly spray a 12 cup muffin tin with cooking oil. Preheat oven to 350F.
2. In a large bowl, whisk eggs until scrambled. Add in salt and pepper and stir to combine. Set aside.
3. Divide sausage and broccoli evenly between each muffin cup. Add egg mixture about ¾ way up each cup while being sure to divide evenly.
4. Divide shredded cheese evenly on top of each cup.
5. Bake for 25 minutes or until a toothpick comes out clean. Remove from oven and allow to cool for 5 minutes in pan. Using a knife, gently loosen the edges around each muffin and then pop out with a fork. Place muffins on a cooling rack to cool completely. Store in an airtight container for up to 5 days. Microwave for 45 seconds when ready to eat!
Serves 6
Ingredients:
12 eggs
1lb turkey breakfast sausage, browned
1 package frozen broccoli florets, steamed according to package
1 tsp sea salt
¼ tsp black pepper
1 cup shredded cheese, divided
Directions:
1. Thoroughly spray a 12 cup muffin tin with cooking oil. Preheat oven to 350F.
2. In a large bowl, whisk eggs until scrambled. Add in salt and pepper and stir to combine. Set aside.
3. Divide sausage and broccoli evenly between each muffin cup. Add egg mixture about ¾ way up each cup while being sure to divide evenly.
4. Divide shredded cheese evenly on top of each cup.
5. Bake for 25 minutes or until a toothpick comes out clean. Remove from oven and allow to cool for 5 minutes in pan. Using a knife, gently loosen the edges around each muffin and then pop out with a fork. Place muffins on a cooling rack to cool completely. Store in an airtight container for up to 5 days. Microwave for 45 seconds when ready to eat!
