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.
ingredients:
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
Yummo!
ReplyDeleteThis summer I have been making savory muffins too.
Sounds like a wonderful recipe.
These kind of muffins were very helpful (OK they didn't help)lol when getting 4 or 5 of my 6 kiddos ready for VBS in the mornings and out the door. They did provide a quick healthy breakfast VS poptarts or cupcake muffin.
Good job momma!
Peace,
Georgiann