Sausage & Broccoli Egg Muffins Recipe – Quick & Easy Bake

Last Updated on 2 months by Neha Deshmukh

Sausage & Broccoli Egg Muffins Recipe – Quick & Easy Bake

Hey everyone! If you’re anything like me, mornings can be… chaotic. Between getting ready and juggling a million things, a quick and satisfying breakfast is a must. These Sausage & Broccoli Egg Muffins are my go-to solution – they’re super easy to make, packed with protein, and honestly, just plain delicious. I first made these when my kids were little and needed something they’d actually eat before school, and they’ve been a breakfast staple ever since!

Why You’ll Love This Recipe

These aren’t your average egg muffins. The combination of savory sausage, tender broccoli, and a little kick from the chilli flakes is seriously addictive. Plus, they’re perfect for meal prepping – make a batch on Sunday and you’ve got breakfast sorted for the whole week! They’re also incredibly versatile, so you can easily customize them to your liking.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 4 Eggs
• 1 cup Broccoli florets, chopped
• 1 cup Cooked sausage, crumbled (about 2-3 sausages)
• ½ cup Finely chopped onion
• ½ cup Milk
• 6-8 Basil leaves, chopped
• ½ cup Grated cheese (cheddar, mozzarella, or a mix!)
• 1 tsp Red chilli flakes (adjust to your spice preference)
• 1 tsp Garlic powder
• Salt and pepper to taste
• Vegetable oil, for greasing

Ingredient Notes

Let’s talk ingredients! Using good quality sausage really makes a difference here. I prefer an Italian sausage for a bit more flavour, but any cooked sausage you like will work.

Don’t skimp on the broccoli either! It adds a lovely texture and a boost of nutrients. You can use frozen broccoli florets, just make sure to thaw and squeeze out any excess water first.

And those chilli flakes? They add a subtle warmth that balances the richness of the sausage and cheese. Feel free to adjust the amount depending on how much heat you enjoy!

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 180°C/350°F and position the rack in the center. This ensures even baking.
2. In a large bowl, whisk the eggs with a generous pinch of salt and pepper. Don’t be shy with the seasoning!
3. Now, add the onion, cooked sausage, broccoli, chopped basil, milk, grated cheese, garlic powder, and chilli flakes to the bowl. Give everything a good mix until it’s all nicely combined.
4. Grease a 6-cup muffin tray with a little vegetable oil. This is important to prevent the muffins from sticking.
5. Divide the egg mixture evenly into the muffin cups. Try not to overfill them, leaving a little space at the top.
6. Bake for 20-25 minutes, or until the muffins are set and golden brown. A skewer inserted into the center should come out clean.
7. Serve warm immediately and enjoy!

Expert Tips

• Don’t overmix the batter: Overmixing can make the muffins tough. Just combine the ingredients until everything is incorporated.
• Use a cookie scoop: This helps ensure even portions in each muffin cup.
• For extra flavour: Add a sprinkle of parmesan cheese on top before baking.

Variations

These muffins are a blank canvas for your creativity! Here are a few ideas:

• Gluten-Free Adaptations: Simply use gluten-free sausage and ensure your cheese is also gluten-free.
• Spice Level Adjustments: My friend, Priya, loves a serious kick, so she adds a pinch of cayenne pepper along with the chilli flakes. For a milder flavour, reduce or omit the chilli flakes altogether.
• Make-Ahead Instructions: You can assemble the muffins the night before and store them covered in the fridge. Just add a few extra minutes to the baking time. My family loves having these ready to go on busy school mornings!

Serving Suggestions

These egg muffins are fantastic on their own, but they also pair well with:

• A side of fresh fruit
• A dollop of Greek yogurt
• A sprinkle of hot sauce (if you’re feeling adventurous!)

Storage Instructions

Leftover muffins can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or oven until warmed through.

FAQs

Can these be frozen after baking?

Absolutely! Let the muffins cool completely, then freeze them in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.

What type of sausage works best in this recipe?

Italian sausage, chorizo, or even breakfast sausage all work beautifully. Choose your favourite!

Can I substitute the broccoli with another vegetable?

Definitely! Spinach, bell peppers, mushrooms, or zucchini would all be delicious additions.

How can I adjust the spice level?

Start with a small amount of chilli flakes and taste as you go. You can always add more, but you can’t take it away!

Are these suitable for a keto diet?

Yes, these are generally keto-friendly, as long as you use a sausage that doesn’t contain added sugars. Just be mindful of the carbohydrate content of the cheese and broccoli.