These Sausage and Broccoli Egg Muffins are your secret weapon for busy mornings. They’re a protein-packed, portable breakfast you can make ahead and reheat all week. Customize them with your favorite ingredients for a stress-free start to the day.
Craving a delicious Sausage and Broccoli Egg Muffins? You've come to the right spot! From Savory Breakfast favorites to amazing Crockpot Recipes recipes, there's something here for everyone.
Why You’ll Love This Sausage and Broccoli Egg Muffins
- Make-ahead marvel: Prep once and enjoy breakfast all week.
- Incredibly versatile: Easily swap ingredients based on what you have.
- Stealthy veggies: Finely chopped broccoli blends right in.
- Perfect texture: Light, fluffy, and packed with savory flavor.
Ingredients & Tools
- 8 large eggs
- 1/4 cup milk or unsweetened almond milk
- 1/2 lb mild or hot Italian sausage, casings removed
- 1 cup broccoli florets, very finely chopped
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup finely diced yellow onion
- 1 clove garlic, minced
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp olive oil or avocado oil
Tools: 12-cup standard muffin tin, mixing bowls, whisk, skillet, measuring cups/spoons
Notes: Baking powder adds lift for an airy texture. A flavorful sausage does most of the seasoning work.
Nutrition (per serving)
| Calories: | 185 kcal |
| Protein: | 11 g |
| Fat: | 14 g |
| Carbs: | 2 g |
| Fiber: | 0.5 g |
Serves: 12 | Prep Time: 15 mins | Cook Time: 20-25 mins | Total Time: 40 mins
Before You Start: Tips & Ingredient Notes
- Chop that broccoli super fine. We’re not going for big, crunchy florets here. You want tiny, rice-sized pieces so they steam and soften perfectly within the muffin, distributing their flavor and color evenly.
- Don’t skip pre-cooking the sausage and veggies. This step is non-negotiable. It renders the fat from the sausage, cooks out excess moisture from the onion and broccoli, and concentrates all those wonderful savory flavors before they go into the egg mixture.
- Let your cooked filling cool slightly. If you add the hot sausage and broccoli directly to the raw eggs, you might accidentally start cooking them prematurely. A 5-10 minute cool-down period makes all the difference for a smooth, homogenous batter.
- Grease your muffin tin well, or use liners. Even non-stick pans can sometimes hold onto these muffins. A generous spray of cooking oil or classic paper liners guarantees a clean, easy release every single time.
How to Make Sausage and Broccoli Egg Muffins
Step 1: First, preheat your oven to 375°F (190°C). This is a slightly higher heat than you might expect, but it’s perfect for giving our muffins a nice initial rise and a lightly golden top. While the oven heats up, grab your skillet and add the tablespoon of oil over medium heat. Once the oil is shimmering, add the sausage, using your spoon to break it up into small, crumbly pieces. You’ll hear that satisfying sizzle—that’s how you know you’re on the right track.
Step 2: Cook the sausage for about 5-6 minutes, until it’s no longer pink. Now, add the finely diced onion and the minced garlic. The aroma at this point is just incredible. Cook for another 2-3 minutes, stirring frequently, until the onion has softened and become translucent. Now, stir in your very finely chopped broccoli florets. Cook for a final 3-4 minutes, just until the broccoli has brightened in color and softened a touch. Take the skillet off the heat and let this flavorful mixture cool for a bit while you work on the eggs.
Step 3: In a large mixing bowl, crack all 8 eggs. Add the milk, salt, pepper, and that secret weapon—the baking powder. Now, whisk it all together. And I mean really whisk! You’re not just combining the ingredients; you’re incorporating air into the eggs, which is another factor that will contribute to a light, fluffy texture. Whisk until the mixture is uniform in color and slightly frothy on the surface.
Step 4: By now, your sausage and veggie mix should be warm, not scalding hot. Go ahead and add it to the egg mixture, along with the shredded cheddar cheese. Use a spatula to fold everything together gently. You want to make sure everything is evenly distributed without deflating all the air you just whisked in. The batter will be thick and packed with goodies.
Step 5: It’s time to fill your muffin tin. I like to use a 1/4 cup measuring cup or a large cookie scoop for this—it keeps things neat and ensures all the muffins are the same size. Divide the batter evenly among the 12 greased or lined muffin cups. They should be filled almost to the top, which is exactly what we want for a nice, domed muffin top.
Step 6: Carefully place the muffin tin in the preheated oven. Bake for 20-25 minutes. You’ll know they’re done when the tops are puffed up, lightly golden, and the centers feel firm to a gentle touch. A toothpick inserted into the center should come out clean. Let them cool in the pan for about 5 minutes before transferring them to a wire rack. This resting period helps them set up perfectly, making them much easier to remove.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 4–5 days.
- Freezer: Flash freeze, then keep in a freezer bag for up to 3 months.
- Reviving: Reheat in microwave or oven until warm throughout.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery, fresh bite of arugula cuts through the richness of the muffins beautifully, creating a wonderfully balanced plate.
- Fresh fruit salad or sliced melon — The natural sweetness and high water content of fresh fruit provide a refreshing contrast to the savory, hearty egg muffins.
- Oven-roasted breakfast potatoes — For those mornings when you need a truly hearty feast, crispy, herby potatoes are the ultimate comforting sidekick.
Drinks
- A classic Bloody Mary or Virgin Mary — The spicy, tangy notes of tomato and horseradish are a legendary pairing with savory sausage and egg, waking up your palate completely.
- A smooth, medium-roast coffee — The slight bitterness of coffee is a timeless companion to a rich, savory breakfast, enhancing all the flavors without overpowering them.
- Freshly squeezed orange juice — A glass of bright, citrusy OJ offers a sweet and tangy counterpoint that makes the whole meal feel sunnier and more complete.
Something Sweet
- A warm, flaky cinnamon roll — Indulge in the perfect sweet-and-savory breakfast combo. The gooey, spiced sweetness is a fantastic follow-up to the savory muffins.
- A few slices of banana bread — It’s moist, lightly spiced, and not overly sweet, making it a gentle and satisfying way to end your meal on a sweet note.
- Greek yogurt with honey and berries — For a lighter finish, the creamy tang of yogurt drizzled with floral honey and topped with juicy berries is simply perfection.
Top Mistakes to Avoid
- Overmixing the egg batter. Once you add the fillings, switch to a gentle folding motion. Over-whisking at this stage can deflate the air bubbles and lead to a denser, tougher texture instead of the light fluffiness we’re after.
- Using raw, wet vegetables. I’ve messed this up before too… adding raw onions or big chunks of broccoli will release a ton of water as they bake, resulting in soggy, watery egg muffins that don’t set properly. Pre-cooking is essential.
- Under-greasing the muffin tin. There’s nothing sadder than a beautifully baked egg muffin that loses its bottom because it stuck to the pan. Be generous with that cooking spray or use liners for a foolproof release.
- Overbaking. Set that timer! The muffins continue to cook from residual heat as they cool in the pan. If you bake them until they look completely dry on top, they’ll be rubbery by the time you eat them. Look for a firm set and a light golden color.
Expert Tips
- Tip: For an even fluffier texture, separate one or two of the eggs. Whisk the whites until soft peaks form, then fold them in at the very end with the other fillings. This incorporates extra air for a soufflé-like lift that’s truly impressive.
- Tip: Make them your own with different cheese blends. Try a pepper jack for a little kick, a creamy fontina for richness, or a sprinkle of parmesan for a salty, nutty crust on top. The cheese is a fantastic flavor vehicle.
- Tip: If you’re meal prepping, let the muffins cool completely before storing. Any residual warmth will create steam in the storage container, making them soggy. Cool them on a wire rack to ensure they stay perfect all week.
- Tip: For a crispier top, give them a quick 2-minute blast under the broiler after they’re baked. Just keep a very close eye on them—they can go from golden to dark brown in seconds!
FAQs
Can I make these Sausage and Broccoli Egg Muffins ahead of time and freeze them?
Absolutely, and it’s one of their best features! Let the muffins cool completely after baking, then transfer them to a single layer on a baking sheet to “flash freeze” for about an hour. This prevents them from sticking together. Once firm, pop them into a freezer-safe bag or container. They’ll keep beautifully for up to 3 months. To reheat, no need to thaw—just microwave from frozen for 60-90 seconds, or warm them in a 350°F oven for 10-15 minutes until heated through.
My egg muffins came out watery. What happened?
This is almost always a moisture issue. The most common culprits are undercooked vegetables (they release water as they bake) or using ingredients like fresh tomatoes, which are very watery. Make sure you’ve cooked your sausage and veggie mix thoroughly in the skillet to drive off excess moisture before adding it to the eggs. If you want to use spinach, wilt it first and squeeze out every last drop of liquid with your hands.
Can I use egg whites instead of whole eggs?
You can, but the result will be quite different. Whole eggs provide richness, flavor, and a tender texture from the fat in the yolks. Using only egg whites will create a leaner, spongier, and less flavorful muffin. If you want to try it, I’d recommend using 1 cup of liquid egg whites and perhaps adding an extra tablespoon of cheese or a touch more seasoning to compensate for the lost flavor.
Why did my muffins deflate after I took them out of the oven?
A little bit of falling is normal as the hot air inside cools down—it’s basic physics! But a major collapse usually points to two things: either they were slightly underbaked in the center, or there was too much leavening (in our case, the baking powder). Make sure a toothpick comes out clean, and measure your baking powder accurately. That 1/2 teaspoon is the perfect amount for lift without causing a dramatic rise and fall.
What’s the best way to store leftovers, and how long do they last?
Once cooled, store your egg muffins in an airtight container in the refrigerator. They will stay fresh and tasty for 4-5 days. For the best texture when eating later, I highly recommend reheating them briefly. A 30-second zap in the microwave brings back their just-baked warmth and softness. You can eat them cold, but they’re truly at their best when warmed up.
Sausage And Broccoli Egg Muffins
Make these easy Sausage and Broccoli Egg Muffins for a protein-packed, make-ahead breakfast. Perfect for meal prep! Get the simple recipe here.
Ingredients
For the Ingredients
-
8 large eggs
-
1/4 cup milk or unsweetened almond milk
-
1/2 lb mild or hot Italian sausage (casings removed)
-
1 cup broccoli florets (very finely chopped)
-
1/2 cup shredded sharp cheddar cheese
-
1/4 cup finely diced yellow onion
-
1 clove garlic (minced)
-
1/2 tsp baking powder
-
1/2 tsp kosher salt
-
1/4 tsp black pepper
-
1 tbsp olive oil or avocado oil
Instructions
-
First, preheat your oven to 375°F (190°C). This is a slightly higher heat than you might expect, but it’s perfect for giving our muffins a nice initial rise and a lightly golden top. While the oven heats up, grab your skillet and add the tablespoon of oil over medium heat. Once the oil is shimmering, add the sausage, using your spoon to break it up into small, crumbly pieces. You’ll hear that satisfying sizzle—that’s how you know you’re on the right track.01
-
Cook the sausage for about 5-6 minutes, until it’s no longer pink. Now, add the finely diced onion and the minced garlic. The aroma at this point is just incredible. Cook for another 2-3 minutes, stirring frequently, until the onion has softened and become translucent. Now, stir in your very finely chopped broccoli florets. Cook for a final 3-4 minutes, just until the broccoli has brightened in color and softened a touch. Take the skillet off the heat and let this flavorful mixture cool for a bit while you work on the eggs.02
-
In a large mixing bowl, crack all 8 eggs. Add the milk, salt, pepper, and that secret weapon—the baking powder. Now, whisk it all together. And I mean really whisk! You’re not just combining the ingredients; you’re incorporating air into the eggs, which is another factor that will contribute to a light, fluffy texture. Whisk until the mixture is uniform in color and slightly frothy on the surface.03
-
By now, your sausage and veggie mix should be warm, not scalding hot. Go ahead and add it to the egg mixture, along with the shredded cheddar cheese. Use a spatula to fold everything together gently. You want to make sure everything is evenly distributed without deflating all the air you just whisked in. The batter will be thick and packed with goodies.04
-
It’s time to fill your muffin tin. I like to use a 1/4 cup measuring cup or a large cookie scoop for this—it keeps things neat and ensures all the muffins are the same size. Divide the batter evenly among the 12 greased or lined muffin cups. They should be filled almost to the top, which is exactly what we want for a nice, domed muffin top.05
-
Carefully place the muffin tin in the preheated oven. Bake for 20-25 minutes. You’ll know they’re done when the tops are puffed up, lightly golden, and the centers feel firm to a gentle touch. A toothpick inserted into the center should come out clean. Let them cool in the pan for about 5 minutes before transferring them to a wire rack. This resting period helps them set up perfectly, making them much easier to remove.06
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