Ingredients
- Yield 12 muffins
- 1/2 lb ground Italian pork sausage
- 4 oz frozen chopped broccoli florets
- 1/2 cup shredded cheddar cheese
- 12 eggs
- 1/2 tsp salt
- 1/4 tsp pepper
- 12 parchment paper muffin wrappers
Directions
- Preheat the oven to 350°F. Line a 12 cup muffin pan with parchment liners, or place silicone muffin cups on a baking sheet.
- Cook the sausage in a skillet over medium heat, breaking it into crumbles, until it reaches 160°F (71°C). Drain any excess fat.
- Microwave the frozen broccoli until thawed, about 4 minutes, then drain well.
- Divide the sausage, broccoli and cheese among the muffin cups.
- Whisk the eggs with the salt and pepper. Pour the mixture into the cups, leaving about 1/4 inch at the top.
- Bake for about 25 minutes, until the eggs are fully set and reach 160°F (71°C). Rest for 5 minutes before serving.