I saw this recipe on Pinterest and decided to give it a try this past weekend, with a few tweaks to the original recipe. They were really good! We froze the rest on a cookie sheet and then stored them in a freezer bag. Each morning, we just pop one in the microwave for 45 seconds and then slap it on an English muffin. Breakfast is served! These are especially great if anyone in your family is trying to eat low carb. They are delicious on their own and equally yummy on a biscuit or English muffin. I used onion, broccoli and mushrooms in mine, but I think these would be good with any veggies you have on hand.
Sausage, Veggie, and Egg “Muffins”
Adapted from Six in the Suburbs
Yields 12 muffins
1 lb maple breakfast sausage
1 cup frozen chopped broccoli, cooked
1 small can of sliced mushrooms (use fresh if you have them, I just didn’t)
1/2 cup diced onion
1/4 cup milk
1/2 tbsp vegetable oil
1/2 tsp baking powder
Salt & Pepper, to taste
Preheat oven to 375°. Brown the sausage in a saucepan over medium heat. When it is almost done, add the onion and cook another three minutes. Remove the sausage from heat and add the broccoli and mushrooms.
Whisk together the eggs, milk, oil, baking powder, salt, and pepper. Spray each muffin cup with cooking spray, and then fill each cup evenly with the sausage and veggie mixture. Ladle the egg mixture over the sausage and bake for 15-20 minutes.