Egg Bakes & Quiche Dishes

Cheese and Sausage Egg Muffins

½ lb. (250 g) hot Italian sausage, casings removed
1 ½ cups (375 mL) Cheddar cheese, grated
2 cups (500 mL) broccoli, finely chopped (fresh or frozen)
¼ cup (50 mL) sun-dried tomatoes, finely chopped 
1 tsp (5 mL) fresh oregano, finely chopped
½ tsp (2 mL) onion powder
10 eggs
½ tsp (2 mL) salt
1 tbsp (15 mL) green onion, chopped

Preheat oven to 350°F (180°C). Grease a 12-cup muffin pan. In a large non-stick fry pan, fry sausage breaking into small pieces, until meat is no longer pink.

In a large bowl, combine sausage with the remaining ingredients, except for the eggs and salt. Divide evenly into the 12 muffin cups. In a medium bowl whisk eggs and salt. Pour eggs evenly among the 12 muffin cups; top with green onion. Bake for 30 minutes or until a wooden pick inserted in the center of a muffin comes out clean.


Makes 12 servings.

Nutrients per serving:
Calories 204.0
Carbohydrate 3.2 g
Protein 13.5 g
Fat 15.1 g
Sodium 503.5 mg
Fibre 0.6 g