Thursday, August 11, 2011
egg, sausage, and broccoli breakfast muffin cups recipe
I made these the other day for brunch and LOVED them. They're little individually sized crust-less quiches. I'm hooked on the concept of breakfast foods I can cook in advance and pop in the freezer to use for quick re-heats later on.
14 Jones Dairy Farm natural sausage links
1 cup broccoli florets, chopped small
8 large eggs
1/4 cup whole organic milk
1/2 cup shredded cheddar cheese
1/2 Tbsp. olive oil
1/2 tsp. aluminum-free baking powder
salt & pepper to taste
some shredded cheddar cheese to sprinkle on the tops
bacon grease or lard to grease the muffin pan
In a large saute pan, cook the sausages until browned. Add in the chopped broccoli and lightly saute.
In a large bowl whisk together the eggs and milk. Add in the olive oil, baking powder, and seasons; mix well. Add in the sausage, broccoli, and 1/2 cup shredded cheddar cheese.
Pour into well greased muffin pan. Sprinkle a bit of shredded cheddar cheese on top of each "muffin".
Bake in a preheated 375F oven for about 20 minutes. Serve warm.
Based upon a recipe found at
- A 40 something mama meandering through life with an eclectic 21 year old boy-man (the boy), an 8 year old girl (big girl) who is a ball of lightening, and a 4 year old girl (baby girl) who brightens our lives with her smiles. I'm grounded by my 40 something husband and partner (the hubster) whose quirky mannerisms brighten my days.
I've been a single mama, married mama, divorced mama, career mama, SAHM, and WAHM. There was a short time of my life when I wasn't a mama, but that was a LONG time ago!
I hold an AA, BS, and MA and most say I'm wasting them by devoting my intellectual capabilities and energy in the nurture of the wee ones that I've been entrusted to raise, but there is nothing else I'd rather be doing these days. :)
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