These egg muffins are easy to make and full of flavor, texture, and nutrition. The sausage and veggies make them hearty and filling while keeping the carbs very low.
Prep Time15 minutesmins
Cook Time15 minutesmins
Resting Time5 minutesmins
Total Time30 minutesmins
Course: Breakfast
Cuisine: American
Keyword: eggs, muffins
Servings: 12muffins
Calories: 124kcal
Ingredients
1/2lbground sausage
6eggslarge
1/2cuphalf-and-half
1/2cupred onionfinely diced
1/2cupbell peppersfinely diced
1/2cupbroccoli floretschopped
1/2cupParmesan cheese
1/2tspsalt
1/2tsppepper
1/4tspdried thyme
1/4tspdried basil
1/8cupfresh basilchopped
1/8cupfresh parsleychopped
Instructions
Preheat the oven to 325°F
Whisk together the eggs, half-and-half, salt, pepper, thyme, and basil. Set aside.
In a large skillet, brown the sausage.
When the sausage is cooked, add all the veggies and cook until tender, approximately 10 minutes over medium heat.
Stir in the fresh basil and parsley.
Liberally spray a 12-cup muffin pan with nonstick cooking spray.
Add about a tablespoon and a half of the meat mixture to each cup, followed with about a tablespoon of Parmesan cheese.
Add a little less than 1/4 cup of the egg mixture to each cup.
Bake for approximately 14 minutes or until the center is just set.
Let cool for five minutes and remove from the pan.
Sprinkle with additional basil and parsley for serving, if desired.