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5 from 6 votes

Sausage & Broccoli Cheese Egg Muffins

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: baked egg cups, brunch ideas, egg muffin recipe, egg muffins, gluten free breakfast ideas, gluten free egg muffins, healthy breakfast, healthy egg muffins, protein breakfast cookies, recipes using eggs, school breakfast ideas
Servings: 12 muffins
Author: Renee Kohley - Raising Generation Nourished

Ingredients

  • 1 lb ground breakfast sausage of choice See Notes for options
  • 8 pastured eggs
  • 3 TB whole milk or coconut milk if you are dairy free
  • 2 TB olive oil
  • 1/2 tsp aluminum free baking powder
  • 1 tsp sea salt
  • Pepper to taste
  • 1 cup finely chopped broccoli florets or chopped baby spinach works too
  • 1/2 cup Shredded raw cheese of choice to top optional if dairy free

Instructions

  • Pre-heat oven 375 degrees, and butter a 12 cup muffin tin.
  • Brown the sausage in a skillet, then pour the chopped broccoli in. Stir the broccoli around for about 1 minute, and then turn the heat off. This will allow the broccoli to soften/steam while you prepare the egg mixture.
  • Whisk the eggs, milk, olive oil, baking powder, salt, and pepper in a 4 cup Pyrex liquid measuring cup.
    (Making the egg mixture in the measuring cup makes for easier pouring and less dishes. If you do not have a liquid measuring cup, you can make the egg mixture in a medium mixing bowl.)
  • Divide the sausage & broccoli mixture into the muffin cups, and then evenly pour the egg mixture over the sausage/broccoli.
  • Top each egg cup with cheese (if using), and bake in a 375 degree oven for 20-25 minutes, until the eggs are set and the tops are lightly golden.
  • Let the egg muffins cool in the muffin pan for 5-10 minutes before turning them out to cool completely or eat.
  • Serve your egg muffins with a side of in season fruit to add needed fiber/healthy carbs.
  • Leftover egg muffins can be stored in an airtight container in the refrigerator for up to 5 days.

Notes

  • If you have access to pasture raised ground breakfast sausage, that's great! If you do not, here are a few options: You can use the best ground meat that you can find (grassfed beef, pork, turkey, chicken) and season that with my easy breakfast sausage seasoning blend. Or you can use something like an all natural sausage from the store. Jenny-O makes a good turkey sausage that doesn't have any added junk in it! I tend to use our grassfed beef from our cow in the freezer to make sausage, but sometimes it is nice to grab the turkey sausage from the store!
  • I do find that greasing muffin tins with spray oils, such as avocado or olive oil sprays, make the egg muffins stick. Plus, butter tastes better! If you cannot have butter, use coconut oil or olive oil to grease the muffin tin. A silicone muffin pan would work well too.
  • I like to re-heat egg muffins on a sheet tray in the oven. Just put them on the sheet tray in a cold oven and pre-heat to 350 degrees. By the time the oven pre-heats, the egg muffins will be warmed up. A toaster oven or even eating them cold works too!