Here’s an easy Sunday Brunch idea for you – sausage and vegetable egg muffins. This recipe is easy and you can be flexible with the ingredients. I like to load my muffins with veggies since I eat low carbs and always have plenty in my fridge. But you can add or takeaway to please your crowd. You can prepare everything the day before if you like which makes it great for busy morning or if you’re expecting guests for brunch. I sometimes make these for weekday mornings since they are just as good reheated in the microwave. Perfect for a busy morning.
Makes 12 Egg Muffins or 24 minis:
Ingredients:
- 8 eggs
- 1/4 cup of milk
- half onion
- 1/2 pound to 1 pound of sausage of choice (or bacon)
- cup of spinach
- half a red bell pepper
- salt, pepper to taste
- olive oil
- chopped broccoli (optional)
- clove of garlic
- Cup of shredded cheese
- Tony Chachere’s Original Creole Seasoning for a kick
Cooking Directions:
1. Preheat oven to 350.
2. Saute onions, garlic, bell peppers, with sausage and broccoli. Season with salt and pepper. Saute for about 3-5 minutes until onions are clear.
3. In a medium bowl, crack eggs and milk. Mix.Pour in onions, garlic and the rest of vegetables.
4. Grease muffin pan or use foil cups. Fill 3/4 of the way. Top off with favorite shredded cheese– cheddar is a good option.
5. Bake for 20 minutes and enjoy!
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