Broccoli, Sausage & Cheddar Egg Cups
Ever since the fall broccoli has been cranking at the farm I’ve been making these muffin cups on Sundays to have handy for breakfasts and snacks all week long. Our neighboring farmers just got pork back from their fall harvest and we’ve been enjoying the meat this past week. I’ve got a good pork chop recipe coming soon that celebrates the fall season with plenty of spiced apples and a little bourbon sauce. Stay tuned!
These egg cups are easy to whip up, full of protein and veggies, and I love that my little babe enjoys them as much as we do. I usually re-heat mine in the toaster oven and then drizzle it with some hot sauce for good measure. These are a great way to start the day and taste especially good with a cup of coffee on the side. If sausage isn’t your thing, bacon or ham would work great and of course, these would taste fine minus the meat.
I hope you all enjoy this recipe as much as we do!
Cheers from Tumbleweed Farm
Broccoli, Sausage & Cheddar Egg Cups
Prep Time: 15 minutes Cook Time: 25 minutes Serves: 12 muffins
- 1/2 pound ground sausage
- 1 medium size onion, finely chopped
- 2 cloves of garlic, minced
- 2 teaspoons dried thyme
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1 1/2 cups finely chopped broccoli
- 4 large eggs
- 1/2 cup whole milk
- 3/4 cup shredded extra sharp cheddar cheese
Preparation
- Preheat the oven to 375F and grease a standard size muffin tin (or use paper liners)
- In a large cast iron skillet over medium-high heat cook the sausage, using a wooden spoon to break up the meat a bit. Cook until lightly browned and no longer pink. About 5-8 minutes. With a slotted spoon remove the sausage from the pan and set to the side, reserving 1 tablespoon of the pork fat for sautéing the veggies.
- Add the onions, garlic, thyme, pepper flakes, salt and broccoli to the skillet and cook until beginning to soften and become fragrant, about 5 minutes. Remove from the heat.
- In a large bowl whisk together the eggs, milk and cheese. Add the meat and veggies to the bowl and mix well.
- Divide the mixture between the muffin tin and bake until the eggs are set, about 15-20 minutes.
Notes
*Use this recipe as a guide and adjust measurement and ingredients as necessary. Cooking times will very from kitchen to kitchen
How do you freeze them? Sounds like something Hubby and I would love to make ahead.
Would also be interested to understand if you can freeze them. We’re only two in the houshold and I’d love to have my breakfast made for many days ;-). Thanks for this recipe!