Breakfast Egg Muffins To Go

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1/2 pound ground Italian pork

4 ounces frozen chopped broccoli florets

1/2 cup shredded cheddar cheese

12 eggs

1/2 teaspoon salt

1/4 teaspoon pepper

12 parchment paper muffin wrappers


1. Preheat oven to 350 degrees F.

2. Heat skillet over medium heat. Add sausage and cook until no longer pink.

3. In a microwave-safe bowl, microwave frozen broccoli florets until thawed (approximately 4 minutes) and drain.

4. 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).

5. 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.

6. 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.

7. Bake 25 minutes, or until muffins have risen and are firm.

Bon Appetit!

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