We spent a good part of the early afternoon at Chuck E Cheese with the boys… Jack has been begging for like 2 weeks, since he had to miss a school friends birthday party. After all that excitement it was a lazy Sunday at home. Lounging around in our pjs I thought instead of leftovers for dinner why not do breakfast for dinner so I threw together these Broccoli & Breakfast Sausage Egg Muffins.
I’ve come across tons of egg muffin pics on the wonderful Pinterest lately. Figured they’d be perfect… quick to make and the boys love anything you can call a muffin! I had some broccoli and breakfast sausage on hand so I went with that. Added some sautéed onions and mozzarella cheese to add some flavor and cheesy goodness! These egg muffins are light, a bit airy and delicious! On the side I served up some cornbread as per Jacks request.
makes 12 muffins
8 large eggs
1/3 cup milk
1 heaping cup broccoli florets, small rough chop
5 links breakfast sausage (I use Johnsonville and love it!!)
1 small onion, small dice
3/4 cup shredded mozzarella cheese
Oven at 375 degrees.
Boil the broccoli florets until tender, about 6 minutes. Drain, set aside and allow to cool.
Dice up the sausage links and brown in a sauté pan with a little drizzle of olive oil. Cook through, will take about 5 minutes depending on the size of the pieces. Set aside and allow to cool.
In a saute pan, over medium heat, add a few drizzles of olive oil and the diced onion. Cook until softened and lightly browned. Allow to cool.
In a bowl, whisk together the eggs, milk, salt & pepper. Stir in the broccoli, sausage and onion.
Spray a muffin tin with non stick spray. Using a slotted spoon, spoon the broccoli sausage mix into each, ensuring that each muffin has a bit of each ingredient. Pour the remaining egg mixture over top then top each with a bit of shredded mozzarella.
Bake for 16-18 minutes until they have fluffed up a bit, cooked through and are a beautiful golden
on top.
