Breakfast Egg Muffins To Go Recipe

Happy Monday!  This is a wonderful breakfast recipe to share.  The possibilities are endless.  I followed this exact recipe with the exception of using fresh broccoli and then  sautéing the turkey and broccoli in coconut oil.

Breakfast Egg Muffins To Go

Yield – 12 muffins

1/2 lbs ground Italian pork or turkey sausage

4 oz frozen chopped broccoli florets (I used fresh)

1/2 cup shredded cheddar cheese

12 eggs

1/2 tsp salt

1/4 tsp pepper

12 parchment paper muffin wrappers or 12 silicone muffin cups (lightly spray with Pam)


Pre-heat 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.  (I used fresh broccoli – when the turkey was no longer pink I added the broccoli to the skillet for about 4 mins)

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, broccoli and cheese.  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


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