Egg Muffin Breakfast
- Number of Servings: 12
Ingredients
1/2 pound ground italian pork or turkey sausage4 oz frozen chopped broccoli florets1/2 cup shredded cheddar cheese12 eggs1/2 teaspoon salt1/4 teaspoon pepper12 parchment paper muffin wrappers or 12 silicone muffin cups
Preheat oven to 350. Line muffin pan with muffin papers. 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, begin careful to leave a little room (1/4 or so) at the top. Bake 25 minutes or until muffins have risen and are firm
Serving Size: Makes 12 Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user TIPPYLULU.
In another bowl with a pour spout, beat together 12 eggs. Add salt and pepper. Pour egg mixture into each muffin cup, begin careful to leave a little room (1/4 or so) at the top. Bake 25 minutes or until muffins have risen and are firm
Serving Size: Makes 12 Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user TIPPYLULU.
Nutritional Info Amount Per Serving
- Calories: 125.4
- Total Fat: 8.3 g
- Cholesterol: 203.4 mg
- Sodium: 372.7 mg
- Total Carbs: 1.3 g
- Dietary Fiber: 0.1 g
- Protein: 9.1 g
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