Grab’n’go Breakfast Muffins


1 lb breakfast sausage
1 head broccoli, trimmed to florets and chopped
8 oz mushrooms, sliced
2 medium tomatoes, seeded and diced
6 egg whites
12 whole eggs
1/2 c milk, 1%
1/4 tsp dill
1/4 tsp fresh ground pepper
1/2 tsp salt
3/4 c parmesan cheese


Preheat oven to 350.
Spray a muffin tin with olive oil spray.
Heat a nonstick pan over medium heat, and add the sausage. Stir and break apart with your spoon or spatula as it cooks. Cook until browned, 6-10 mins.
While the sausage is cooking, steam the broccoli. Place trimmed florets in a heat-safe bowl with 4 tbsp water. Cover in saran wrap and microwave for 4 min or until tender. Drain excess water.
When sausage is browned, remove from pan and set aside to cool. Leave juices in pan. Add mushrooms and cook for 6-8 minutes. Add tomatoes and cook for 2-3 mins more. Remove from heat.
Lightly beat eggs, egg whites, milk, salt, pepper, and dill. Stir in cooled sausage, mushrooms, broccoli, tomatoes, and 3/4 c of the cheese.
Pour mixture evenly into muffin tins ~3/4 of the way full. Use remaining 1/4 c cheese to top muffins.
Bake for 20-25 min.
Found here

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