Healthy Breakfast On The Go: Make Ahead Egg Muffins

Healthy Breakfast On The Go: Make Ahead Egg Muffins

These Sausage & Broccoli Egg Muffins are one of our favorite healthy breakfast on the go recipes. We keep them on hand for a quick breakfast when we are running late but we often use it for a kid friendly school lunch too.

The freeze well so I often make a double or triple batch and freeze them for later weeks. It is way helpful for when life gets in the way and I don’t get my meal prep done. I know I have a backup in the freezer.

Healthy Breakfast On The Go: Sausage & Broccoli Egg Muffins

Ingredients:

  • 2 lbs sausage (I like 1 lb. hot Italian & 1 lb. mild but breakfast or chicken sausage is good too)
  • 16 large eggs
  • 2 cups broccoli, finely chopped
  • 1 Tbs olive oil
  • 1/2 milk
  • 1 tsp baking powder
  • salt and pepper to taste
  • freshly grated parmesan cheese

Directions:

Preheat oven to 375F.

In a large pan, brown your sausage, until it is no longer pink. Remove from heat and add broccoli. You don’t need to cook the broccoli, it’ll cook while you bake the muffins.

In a medium bowl whisk together the eggs, milk, oil, baking powder, salt and pepper.

Lightly spray muffin tins with oil. Spoon the sausage mixture evenly into each tin, about 2/3 full. Pour the egg mixture over the top, level with the sausage, and sprinkle with Parmesan cheese. Be careful not to overfill because they do rise like a regular muffin does and they will spill over your tins.

Bake for 15 – 20 minutes. Makes about 24 – 26 muffins.

 

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