Thank you for stopping by, hope your all having a great Spring and Wow, can you believe April is almost over??? OMGGGGGGG!!
Today I am bringing you Brunch Cups/Egg Muffins.
Brunch Cups/Egg Muffins are not only tasty but are great for family meals, get together and they’re a great way to use up produce in your refrigerator, plus they make your meal a bit more special!
I’ve made many of these and have used all sorts vegetables, even leftover roasted vegetables, cheeses, meats, even meatless and they always turn out yummy!
Plus, let’s be honest these are freaking cute! Lol
Though these ones are not made with any kind of crust, I have made these with shredded Sweet Potato, shredded Potato, refrigerator Biscuit and Crescent Rolls.
The ingredients I used for these ones includes:
1 package of Jennie-O All Natural Turkey Sausage, that I browned before adding to egg mixture (please make sure you pre-cook prior to adding to mixture as this is not a fully cooked meat)
6 eggs (I used large organic free range, but I have also made with extra-large, even brown eggs, liquid egg whites and even egg substitute)
1/4 Cup of Milk, Half and Half, Rice Milk or for a different flavor Coconut Milk (which is really tasty if you add Sweet Potato and well-drained Pineapple)
1 Cup of grated Cheese, I used the 4 Cheese Italian Blend with Asiago, but I’ve also used Brie, Munster, Gouda as well as Vegan Parm (with the Vegan Parm I did add ¼ Tsp of Nutritional Yeast).
For seasonings, I used ¼ tsp of each: Pink Sea Salt, fresh Ground Pepper, Smoked Paprika, minced Garlic from a jar and dried Chives.
For vegetables, I used 1 lb. of cleaned Asparagus that I snapped into about 1-inch pieces, but I also added ¼ of dried Spinach too.
Other vegetables I’ve used in the past, Mushrooms, roasted Brussel Sprouts, Zucchini, Sundried Tomatoes, Butternut Squash, Broccoli, Cauliflower, Leeks (use your favorites)
First I pre-cooked and lightly browned my Jennie-O All Natural Turkey Sausage
While the sausage was cooking I pre-heated my oven to 350 F and beat eggs, added milk, seasonings, dried Spinach to eggs as well as about ¼ of the Cheese.
Now I am lucky to have a muffin pan that has worked great on its own, but some muffin pans require that you pre-treat the pan with a bit of Olive, Avocado or Coconut Oil or Baking Pan Spray
I’ve never made these with Muffin Cup Liners or Silicone Muffin Cup Liners, so I’m sorry I can’t say how well these would work.
Once the Turkey Sausage is all cooked, it was time to assemble!
Ok, first I add about 1 Tablespoon (could be a little less or more I honestly didn’t measure) of the Turkey Sausage to each of the Muffin Cups, then I sprinkled a bit of Cheese into each cup, then I added 2 pieces of Asparagus to each cup, then topped them to about half full with the Egg mixture and finished off each cup with 2 more pieces of Asparagus as well as sprinkled the remaining Cheese on each.
Once assembled I popped them in the pre-heated oven on the middle rack for 20-25 mins (I check at 20 mins and mine were lightly golden at about 23 mins, but ovens can vary)
I let ours cool for about 5 mins and they can be served on their own, with other Breakfast, Brunch, Lunch items or even on top of a salad!
Have fun with it and enjoy!
These Brunch Cups feature Jennie-O All Natural Turkey Sausage
Another great Jennie-O Recipe featuring the Jennie-O All Natural Turkey Sausage:
Brussel Sprout, Turkey Sausage and Potato Hash
Check out some of my other Jennie-O post for meal ideas.
Italian Inspired Soup Featuring Jennie-O All Natural Turkey Sausage
Tonight's Dinner with Jennie-O
Sunday's Dinner: Turkey Chili Mac
Tonight's Jennie-O Turkey Stir Fry
Meals made with Jennie- O Turkey
Are Brunch Cups or Egg Muffins on your list of favs? If so what do you like to add?
Thank you as always for stopping by, all the Pins, Shares and your support!
**Thank you to Jennie-O for another great Jennie-0 Switch Circle Blogger Box!