Broccoli & Sausage Egg “Muffins”

Ann Dunaway Teh
Broccoli and Sausage Egg "Muffins"
Broccoli and Sausage Egg "Muffins"

Broccoli & Sausage Egg "Muffins"

These Broccoli & Sausage Egg "Muffins" are simple, yet versatile. Perfect for a brunch buffet or make ahead grab and go breakfast during the week.
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Course Breakfast
Cuisine American
Servings 12 muffins
Calories 90 kcal


  • 1/3 lb all natural pork sausage or turkey sausage
  • 1/2 cup onion diced
  • 1/2 cup sweet bell pepper diced
  • 1 cup broccoli florets chopped
  • 1/2 cup reduced fat cheddar cheese
  • 6 large eggs
  • 3/4 cup milk
  • 1 Tbsp fresh herbs chopped (I used thyme and oregano)
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup grated parmesan cheese


  • Preheat oven to 375 degrees F. Coat muffin pan with cooking spray.
  • Brown sausage in a pan and crumble. Cook until done and no longer pink inside. Drain sausage leaving a small amount of grease in pan. Set sausage aside.
  • In pan, cook onion and pepper until soft, about 3 minutes. Add broccoli and cook for an additional 3 minutes. Remove from heat and combine with sausage.
  • Beat eggs and milk. Add herbs and spices. Mix well.
  • Divide vegetable and sausage mixture evenly among 12 muffin cups. Top with shredded cheddar cheese, divided evenly among each. Pour egg mixture into each muffin cup, about ¾ full. Top each with grated parmesan, divided evenly among each.
  • Bake for about 20 minutes or until eggs are set and golden brown on top.



Calories: 90kcalCarbohydrates: 2gProtein: 8gFat: 6gSaturated Fat: 2gCholesterol: 110mgSodium: 186mgSugar: 1g
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