Recipe: Make-ahead muffin cup breakfast
Busy moms who want to eat a healthy, hearty breakfast need look no further than this tasty muffin cup breakfast option! This recipe comes from FIT4MOM’s Body Back Recipe book and is a favorite among the moms in the program. Follow the recipe exactly or use whatever meats and veggies you have in your fridge. Enjoy!
Make-Ahead Muffin Cup Breakfast
Serves 6
Serving size: 2 muffins
1 lb chicken sausage, chopped
1 cup broccoli florets, chopped
8 whole eggs
¼ cup milk
½ tablespoon olive oil
½ teaspoon baking powder
Salt & pepper to taste
Preheat oven to 375 degrees. In a skillet, saute sausage & broccoli. In a separate bowl, whisk together the eggs, milk, oil & baking powder. Lightly grease a 12-cup muffin pan with cooking spray. Spoon sausage and broccoli evenly into the muffin cups and top with the egg mixture. Bake 12-15 minutes until eggs are cooked through. Eat immediately or freeze in an airtight bag or container for a grab n’ go breakfast option on busy mornings.
Missy Currin is mom to 3 and is the owner of FIT4MOM Midtown Raleigh. FIT4MOM offers fitness and community for all stages of motherhood. Find out more and get a free trial class here. Go Ask Mom features recipes every Friday.
