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.
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
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