Easy egg muffin recipe that makes a great make-ahead breakfast or lunch idea! You can even freeze them for later!
Course Breakfast, Lunch
Cuisine American
Keyword Clean Eating, Gluten Free
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 12egg muffins
Author Sarah
Ingredients
1lb.Italian Sausage
12Large Eggs
1CupBroccoli Florets
1/2Tbsp.Avocado Oil or Olive Oil
1/4CupMilkuse almond milk for non-dairy option
1/2tsp.Baking Powder
Salt & Pepper to Taste
Freshly Grated Parmesan Cheeseoptional
Instructions
In a large pan, fry up the sausage until it’s no longer pink. Drain grease and set aside.
In a medium bowl whisk together eggs, milk, oil, baking powder and salt and pepper. Add broccoli florets and mix together.
Lightly spray a 12 cup muffin pan with oil. Spoon the sausage mixture evenly into each tin. Pour the egg mixture over the top and sprinkle with Parmesan cheese.
Bake for 15-20 minutes at 375 F
Refrigerate lunch portions overnight and add to lunch box in the morning. It’s portable and yummy! You can also freeze the egg muffin cups for later.