Mother’s Day 2010 Brunch

Happy Mother’s Day!  (Want more ideas of what to do with your cupcake pan?  Check out my recipe for Sour Cherry Crustless Cheesecake Cupcakes with Sour Cherry Glaze)

Back to Mother’s Day though!

On the menu:
Broccoli and Italian Sausage Egg Muffins
Grilled Lemon & Garlic Asparagus
Orange Juice


Broccoli and Italian Sausage Egg Muffins

Ingredients


1 pound Italian Sausage (sweet, mild, hot variety depending on your preference)
1 cup broccoli florets
8 large eggs
1/4 cup milk (or half and half depending on how you’re feeling that day)
1/2 tbsp vegetable oil
1/2 tsp baking powder
salt & pepper to taste
Freshly grated Parmesan Cheese as needed

Directions


1. Preheat oven to 375 F.
2. In a large saute pan, over medium high heat, brown Italian Sausage for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in broccoli.
3. Whisk together eggs, milk, oil and baking powder.  Season with salt and pepper.
4. Lightly spray a 12-cupcake pan with oil.Spoon out the sausage and broccoli mixture evenly into each cupcake.
5. Ladle the egg mixture over sausage and broccoli.
6. Sprinkle with Parmesan cheese.
7. Bake for 15-20 minutes. 

Here’s Mother’s Day Brunch 2011: Roasted Salmon with Dill and Lemon and Mushroom and Dill Risotto.

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242 comments on “Mother’s Day 2010 Brunch

  1. Robin – thanks for your comment. You definitely wouldn't get as much overall volume and height if you used less filling. If you want to give it another try, I'd recommend adding more vegetables. Anna

  2. Made these today and they were a huge hit, loved them… mouth is still watering! Thanks :) I'm posting pictures on my blog tomorrow am, just fyi.

  3. Who knew this would be such a popular post? I'm really happy and pleased you are enjoying the recipe! Would love to hear if you made any changes, etc. Thank you!

  4. This recipe looks perfect for a staff appreciation breakfast at my kid's school. How many does the recipe make? I'm thinking about doing mini "muffins" and wonder how long I should cook those?Thanks!Pam

  5. Pam – the recipe makes 12 full size muffin cups. I think this would be perfect as mini muffins. I'd cut the baking time by about a third, and then start checking for doneness every few minutes. Let me know how it turns out!

  6. I made these this morning and my husband and I LOVED THEM!(he just kept saying "yum") They came out super fluffy and moist and popped right out of the muffin pan! Thanks for the idea and the yummy goodness!:))))

  7. These look so good…my husband and I are taking a trip this weekend and need something to pack for breakfasts…do these reheat well? Or can you eat them cold?Can't wait to try them!

  8. I never quite expected so much love for these egg "cupcakes". So happy you all love them! Mine were all gone at brunch, so there were none to reheat. I think you can store them in air tight container in the refrigerator and reheat in the morning. They won't taste as good, but should be good! Anyone else had luck reheating them?

  9. yes, i've had good luck reheating them! i've had these for lunch every day for three days and they're still great. just store them in tupperware and microwave at 50% poer for about a minute and a half.

  10. My boyfriend will fall in love with these! I think I'll add mushrooms or green pepper instead of broccoli! Thank you so much for the recipe! Can't wait to give it a try!

  11. I TOTALLY loved this idea and tried it myself. I am not the greatest cook in the world so i ran into a few problems but over all these were SOOO good. I also didn't cook them with broccoli (as I wanted my boyfriend to at least try them.)I also wrote a post about it on my blog and put a link referencing your blog post for the recipe. (let me know if thats not ok.)Thanks!!!

  12. Thanks for stopping by my blog! I added the name of your site, and another link to it, as well as your name to the post… sorry about that! The muffins are killer good! You're super creative! I can't wait to share them with my family!! :)

  13. We enjoyed these, but I had some issues with the measurements. I only used about 10 oz of meat, and I still went well over 12 muffins. In fact, I think I filled 17. But the egg mixture only filled about 10 of the muffin cups. And maybe I missed it, but I never saw that I need to grease the muffin tins, and these didn't just "pop" out. Regardless, they were yummy, but I think I will have to make a few modifications to make it work for us :) Thanks for sharing!

  14. EP – thanks for your comment! You are right, I've omitted the oil spray part from the directions. I think my sausages had enough fat in them to keep the egg muffins from sticking. I did go ahead and add the step into directions. I wonder if you used a smaller size of a cupcake tin – this might explain the leftovers.

  15. Hello.. thanks to Pinterest I came across these tonight. I was wondering if anyone had tried freezing and then re-heating them? I think they would make the perfect grab and go breakfast…

  16. I found these on pinterest too and am also wondering about freezing and reheating. These would be PERFECT for those early school mornings. (I don't allow cereal or grains.)

  17. This is the post that keeps on giving :) I'm so glad it has brought so many of you to my blog. Yes, you can absolutely bake these "muffins" and freeze them. I'd recommend thawing them out in the fridge overnight and reheating in the oven. You might want to sprinkle them with extra cheese.

  18. These are very similar to my moms! She adds mushrooms sometimes! Yummy, will pass along!! She also puts croissants in the bottom and then the filling on top. Super delish!

  19. Oh my! I posted this on Pinterest and had to visit your site after you left a comment. I'm always looking for new recipes and I think I found a great place. Thanks for sharing!ps: I'm sooooooooooo starving now! :D

  20. I want to take these up to Mammoth this weekend but wanted to make the mixture (and not cook them) before we left so as not to do any "work" while we're there.Does anyone know if the mixture can be made ahead of time, then assembled and baked the morning of. Or do the eggs lose fluffiness overnight?Thanks for such a fun recipe!!!@SkaieBird

  21. Thanks for sharing this!! I just made my own version with bacon, egg and cheese and it worked perfectly. The fam LOVES them! Woohoo!!! Now that I know they are a hit,I'll be making more to freeze. WHOOP! Thanks again!

  22. I cannot wait to make these. I just started low carbing and found this awesome recipe on Pinterest! I have a question about the broccoli. Do you use fresh or frozen (thawed)? I wasn't sure if the fresh would cook tender. Thanks again! ~Sheryl

  23. Agi – Italian sausage is basically ground pork (or sometimes chicken) with spices – there's usually basil, onion, salt, pepper, hot pepper flakes, etc. You can use any ground meat you like and just add seasonings. Let me know if this makes sense :)

  24. I made these for a baby shower bunch I threw. They were a great compliment to the waffle buffet! I even made the meat mixture the night before and sprayed the tins and put the mixture in, and covered it and put in fridge. Then it was easy peasy in the morning – just whipped up egg mixture poured it over, topped with cheese and baked! VERY GOOD!! Thanks!

  25. Anna, What a great recipe! I didn't have sausage or broccoli, so I used bacon, onion, and cauliflower! I am so excited to try them in a few minutes!!!Jeni @ Becoming Marthajensidea.blogspot.com

  26. These look so great, I cannot wait…but there are only 3 eggs in the fridge today :(Oh, FYI, the problem your international reader is having- check the ingredient list. You misspelled sausage. I didn't catch it either…I always copy and paste recipes to Word in order to save and print. ;)

  27. Jennifer! Thank you so much for catching the error – I can't believe I misspelled sausage. Sad funny :)Jeni – I love the bacon and cauliflower combination. Sounds amazing.Everyone else – thanks so much for all the love on this post!

  28. I made this today for breakfast and tried a couple of substitutions. Pretty good made with turkey bacon and cheddar or mozzarella cheese also but definitely your version with the spicier sausage would have been more delicious. Family enjoyed them just the same. :)

  29. I made these this morning for brunch after my son's baptism. They were perfect! So yummy. I had to go to 3 different places to find ground Italian sausage- can you believe that?!? But so worth the trips! I'll be making these again and again. Thank you!

  30. Do you think this could be made in the crockpot? I have a brunch following my Grandson's baptism in a couple of weeks and I need something that will either cook while we are in church, or that is fast when we get back.

  31. Mrs. T. – thanks! you could always just add a sprinkling of red pepper flakes to your version for some extra heat.Jennie brooks – where do you live? I didn't expect Italian sausage to be a problem :) Glad you went through the trouble of finding it and happy that it was worth itMitzi – definitely do not make these in a crockpot. You could make them ahead of time, freeze, and reheat before the event.

  32. Found your recipe/blog through Pinterest. These were quick and easy to make…and turned out great! Next time I'll add i more veg and less meat, I think. Off to peruse the other recipes you have posted.

  33. These worked fantastic for me! I used ground sausage, chopped bell pepper and chopped onion, added my egg mixture and used a pizza blend shredded cheese for the top. I took them to a brunch party and every one of them disappeared. Thank you for sharing the recipe!

  34. Found your recipe on Pinterest and I had a question, Is the baking powder required? I just threw these together as a test run before planning it as a breakfast. I forgot to add it to the mixture, and just noticed I am out. What does the baking powder in this recipe?Thanks!

  35. Piccola Italiana – I bet your morning was delicious :) How did they turn out?Ashley Marie – baking powder is a leavener, I used it in the recipe so the muffins will puff up during baking. If you don't put baking powder in the egg mix, your muffins will be slightly shorter and more dense, but still delicious. Not to worry :)

  36. These were excellent! I added a little oregano instead of salt & pepper. Great flavor everyone was impressed. Although even with greasing the pan with butter, they were still didn't come out great.I also made a batch with deli ham/turkey and some finely chopped cauliflower, topped with shredded cheddar for the kids. No one seemed to notice the cauliflower. To that pan, I added oregano and powdered mustard. I also accidentally added a little more oil and those didn't stick as much as the other ones did.

  37. I made these for breakfast this morning and they are definitely something I will try again. I made some with sausage and pepperoni (not a huge hit) and some with onions and bell peppers (everyone loved these). I also put shredded cheese in all of them. Even though I sprayed the muffin cups, they still stuck. Using the muffing tin is an awesome way to use different ingredients at the same time to experiment without having to make several batches.

  38. I browned some sausage last night for lasagna and forgot to add it (oops!), so I saved it for breakfast…and made these. I used green peppers from our garden instead of the broccoli, but did everything else the same. These were fantastic!We all loved them (even the littles – 3 and 4 years old). These will be a staple in our breakfast rotation. Even my husband can handle making these! Thanks for sharing! :-)

  39. i finally got a chance to make these. i made them, then froze them for my husband and i to take to work in the mornings. perfect! now i'm planning on switching out the broccoli and trying green peppers and maybe do some mushrooms, too. thanks!!

  40. Made these last night and we LOVED them. I didn't have any sausage or broccoli so I used yellow and red peppers and onions along with bacon. Love the way they come out light and airy…must be the baking powder? And the taste is so wonderful. I had cold leftovers for lunch today and they were just as good.

  41. I found these on Pinterest (like many others!) and made some this afternoon. They look delicious! I used chopped spinach and added a little onion powder. Hoping to freeze them for quick breakfasts in the morning. Thanks for the recipe!

  42. I also found these on Pinterest. I made a double batch and already have them in the freezer! I used some Jimmy Dean sausage and Egg beaters and added red peppers, onions, spinach, and cheddar. I also added black pepper and red pepper flakes. I like a little spice! Hoping to grab & go in the mornings on my way to work. Thanks for sharing!

  43. Has anyone tried these using mini muffin tins? Need to take a breakfast item for a brunch next week (about 30-40 people). I'm thinking just decreasing the bake time?

  44. Found this via Pinterest and seriously…they are so good! I made a few changes: spinach instead of broccoli and sharp cheddar cheese instead of parmesan. I had to leave out the baking powder because I didn't have any, but they were just fine! For my oven 15 minutes was the perfect baking time and I didn't have any trouble getting them out of my cupcake pan (sprayed liberally w/ Pam.) Thanks for the awesome recipe!!

  45. Made these today and they are delish! Substituted the broccoli for frozen spinach (just cooked with the sausage until thawed) and added sriracha for some extra heat. These would be great for the morning of a long weekend family reunion after dinner the night before. Everyone could make their own mixture with leftovers from last night's dinner!

  46. I made these this morning. They were a hit with my roommates. They were good and easy to make. (and when I say easy-I mean it- because I don't cook much.) Anyway, the only thing I would do differently is cut the broccoli into smaller pieces. Thanks for the recipe.

  47. I made this recipe this morning and my roommates loved it. It was really easy to make and tasted great! I wish I would've cut the broccoli into smaller pieces, but it still tasted great.

  48. I'm not a cook… do you have suggestions for reheating them? Toaster oven maybe? I've been looking for yummy, healthy, quick breakfast foods to bring to school with me, and these look delicious! 

  49. Yes, you can absolutely reheat them in a microwave (30-45 seconds).  For best results, reheat them in a toaster oven at 350, maybe sprinkle with some extra cheese.  Be sure to check the blog for more creative and easy recipes.  Let me know how this one works for you.

  50. I make/created a similar recipe for a quick on the go breakfast that I can cook up on the weekend. I've used different fillers, but my favorite are tiny ham bits and bell peppers. I also have tried bacon in them and it tastes really good too :)

  51. These were really quick to make. I did not have brocolli so used a bit of red pepper for color. Added quite a bit of cheese which I think made them stick a bit. I'll reduce the amount of sausage or, better yet, use bacon or ham next time but only because I don't care for sausage. Hubby loved them. Lots of possibilities for additions/substitutions. Will make them again for sure.

  52. I can't wait to try this!  I have a pancake recipe I make using my muffin pans and they are great to make on the weekends and freeze and then heat up a few for my son for breakfast on school days.  I'm going to try to make a big batch of these and try freezing them and then heat them up on school days.  Thanks so much for the great idea!!!

  53. I have made these twice and they are delicious.  I first used link sausage as that is what I had in the freezer.  I had 12 so I cut up one for each of the muffin cups.  I added a generous pinch of shredded cheddar cheese besides the parmesan.  My problem, even with generously greasing each muffin cup was sticking.  I will try metal muffine liners next time. Well workth trying.

  54. We were out of any type of sausage and broccoli, so made mine with pre-cooked bacon bits, shredded cheddar, and I chopped up leftover roasted potatoes with onions and bell peppers from last night. They turned out good but they stuck a little. Next time I will make sure I have all of the ingredients so I can make it your way. Thanks for the great idea!

  55. I made them – I loved them – I froze them, and they still tasted great!  I cooked them, then let them cool about 15 minutes- ran a knife around the edges and not one stuck!

  56. I make a version of this every Sunday afternoon, I use what ever veggies and meats I have left over from the week and as I am always dieting, I use egg beaters instead of real eggs. I also just ppour it into a baking dish and cut it into squares if i am out of muffin cups.

  57. I found you on Pinterest and I just made these, took them out of the oven 5 minutes ago. They are SO delicious! I made 1/2 the batch with eggs and cheese and either Bacon or sausage, they puffed up so beautifully! The other half I made egg white and sausage. Such a fantastic idea, thank you so much!! And the egg whites? Only 3 weight watchers points for 2, awesome!!!

  58. I just made these for lunch today (snow day!) and they were wonderful!  My husband and son suggested I make them every morning!  Might have to try making a big batch and freezing them.

  59. I saw this on Reluctant Entertainers FB page, and am baking them right now! I never have time in the morning to eat, I leave so early. These will be great to take to work and warm up! Thank you for the inspiration!!

  60. Found your blog and this recipe through Pintrest and  made it this morning for my in-laws visit. I made some changes1) i used the mini cupcake pan ( my normal sized is too old to use without a liner) – and the recipe yielded 48 mini egg muffins – soo cute too. I made half with broccoli and half without.2) One one pan i used the cooking spray but i ran out of it and i had to use shortening on the other pan – it worked way better with the shortening, non of them got stuck and they separated from the pan so nicely. Recommend to use the shortening for greasing up the pans.3) it took 8 minutes to bake them in the mini cupcake pans, so it was really fast too!My mother in law wants the recipe now – that's a success in my book!Thank you!

  61. Found your blog and this recipe through Pintrest and  made it this morning for my in-laws visit. I made some changes1) i used the mini cupcake pan ( my normal sized is too old to use without a liner) – and the recipe yielded 48 mini egg muffins – soo cute too. I made half with broccoli and half without.2) One one pan i used the cooking spray but i ran out of it and i had to use shortening on the other pan – it worked way better with the shortening, non of them got stuck and they separated from the pan so nicely. Recommend to use the shortening for greasing up the pans.3) it took 8 minutes to bake them in the mini cupcake pans, so it was really fast too!My mother in law wants the recipe now – that's a success in my book!Thank you!

  62. I made these with bacon instead of sausage, cheddar cheese instead of parmesan and added mushrooms. They were DELICIOUS!! Its definitely one of my new favorite breakfast recipes!

  63. Trying today with Bacon, Deli Turkey and Cheese.  In the oven right now and can't wait to try them.  Hope they don't stick.  Read all the posts after I put them in the oven.

  64. Made it this morning, but I cooked it in a small baking dish instead. Used regular sausage (wished I had some hot sausage), added onion, and a handful of mozzarella, 89it was yummy. Did stick a little and i used Crisco, wasnt too bad. Had to add a little extra cooking time. We will definitely keep this recipe. Thank you.

  65. After looking at this recipe for a week, I made them tonight. Used spicy sausage, green peppers and mushrooms because my family (husband) won't eat broccoli. All ingredients were on sale in the last week, so cost per serving was abou $.55. I made a double batch and will freeze some. Then take to work for breakfast for a reheat in the microwave. I baked in convection oven in stoneware muffin pans and I did need a few extra minutes.

  66. Definitely using a good non-stick pan next time, my old pan went straight in the trash after this. The egg muffins were very delicious I'll be making these again.

  67. Just made these with my 2.8 year old. He helped stir the egg mixture, put the meat mixture in the muffin tins, and topped them off with the cheese. We sat in front of the oven and watched as his the muffins "grew" (while singing songs). He was so exited to eat something he made. "See that mommy… I make muffins!!!". They were delicious!!! Didnt have any trouble with sticking as I moderately sprayed the muffin tins with cooking spray. A recipe definitely worth keeping. Thank you!

  68. They defrost very quickly. You can pull them out a night ahead and keep in the freezer and they'll be ready for you in the morning. Reheat in the microwave or in the oven. Perfect for breakfast-on-thego.

  69. Made these this morning.  Husband loved them.  Thank you for the wonderful flexible recipe.  I plan to add garden bounty depending on what is mature.  Great recipe!

  70. I run a cooking program with elementary school kids and we made these last week- through substituted bacon for the sausage. They absolutely loved them and had so much fun making them! Thanks! :)

  71. This is one of my favorite comments! Thank you for sharing my recipe with your students. I hope they discover the passion and love for cooking and enjoy it for many, many years!

  72. Absolutely wonderful! Tried this this morning. Spinach in some broccoli in others! My sons loved them! (Even the son that dislikes anything green!) ;)

  73. These are great!!! I used 5 eggs and 4 whites to lower calories and only used 1/2 lb of sausage and they are fantastic!!! I'll definitely freeze some for DH and me for a quick morning breakfast!

  74. I had pinned this to my Pinterest site a couple of months ago. Tried them for the first time this morning. They were easy to make, looked exactly like the picture, and tasted AMAZING! I'm going to try chopped ham and sauteed mushrooms, with cheddar cheese, the next time I make these. Thanks for a great idea.

  75. I have been making some similar to these for the last 10 plus years…we love them.  Found the recipe in a cookbook magazine my grandma had and have used it ever since.  I have never thought of using brocolli we used diced peppers but I am going to give brocolli a try

  76. I do make them and freeze them so my husband can have one on the go ech morning (he is military and sometimes it just easier to be able to heat one after pt in the morning, and this recipe was awesome thanks!!

  77. I also discovered the recipe on Pinterest, and I made these last night for supper and they are delicious! Even my picky husband told me they are delicious. They also reheat really well. Thanks for the recipe!

  78. Found this on Pinterest, and I am eating one while I type this. Delicious! I left out the meat and cheese, and mixed in broccoli, red pepper, and spring onions; next time I will splurge and leave in the cheese. I'm thinking about a spinach, caper, feta version. Thanks so much!

  79. Jackie, how do you reheat? Just leave in the fridge to thaw, pop it in the microwave??? I'm expecting baby soon and I'm looking for freezer meal and breakfast ideas. I was thinking I could freeze these but wasn't sure how to reheat!

  80. Really didn't feel like cooking dinner today, saw these on Pinterest, and figured they looked easy.  Just took them out of the oven, super easy !! thanks

  81. These are simply awesome. I can't believe they are so fluffy. I did ad hoc your receipe a bit… More sausage, more eggs, more baking powder to make 18 muffins. I omitted the broc since I need these for bfast as we head to wk and summer camp. Thanks for it. Btw I found thus on pintrest and posted my photo of how they turned out. Blessings, Kim

  82. I am hosting a bridal shower next weekend and thought this would be perfect for brunch. I was wondering if I could use this recipe and adapt it to make a casserole. Any suggestions?

  83. Pinned this last week and just made them this morning – AMAZING!!  I've already planned to make a whole bunch of these on Sundays for the all of us to eat during the week once school starts up.  Thank you so much for posting this!

  84. fyi- mushrooms have a LOT of moisture.. would be a good idea to dry saute (in a pan with no butter or oil) until they release their moisture. They make funny squeaking-squealing noises,this is normal. I learned this trick from another recipe.

  85. Two thumbs up from our family!  I used ham instead of sausage and cheddar & mozzarella cheese instead of Parmesan as that is what we had on hand.   

  86. For pancake muffins all you do is make up pancake mix like you would for pancakes, put some sausage on the bottom, or blueberries, or mix in some mini chocolate chips. and then pour mix into greased muffin tin and bake at about 400 until they are done.

  87. Hi! I'm excited for you to try the recipe. I used raw broccoli in the egg cupcakes. If you prefer a very soft, tender broccoli, you can lightly cook your broccoli first. I would not recommend using frozen. Hope this helps! Please let me know how the recipe works for you. ~Anna

  88. I am going to make them today and freeze for mornings that my daughter has MDO. :) Thanks for the tip about lightly cooking the broccoli first because I definitely do prefer a softer, tender taste. Not a fan of crisp veggies. :)

  89. I made these the other day for Sunday brunch, and as to be expected, they were absolutely delicious!! I'm excited to try out the different variations that were mentioned in the below comments. My only issue was that I definitely didn't spray enough oil onto the muffin pan…the poor egg muffins stuck to the sides and it took me ages afterwards to clean the pan. Either way, lesson learned!

  90. Hi Jennifer. I would recommend making the vegetable and sausage "filling" the day before and the eggs. Combine the two together right before baking. Good luck! I'm sure are going to love these. People have some difficulty removing the egg muffins from the muffin tin, so be sure to grease really well.

  91. I found this while looking for recipes that will help with my anemia. I'm wondering if I could use Kale instead of brocoli? If so, would I just add it or boil it a lil first to soften it before adding it? Need to keep as much iron as possible in the Kale.Thanks,Stacy

  92. These are so good! I made them a few months ago for a couples wedding party and they were a huge hit! I used venison pan sausage and it was delish! Making them right now and used some leftover roasted broccoli instead of just raw broccoli. Looking forward to this batch :)

  93. Wow this sounds great! I have been doing the cooking for mom since her operation. I wanted something different to offer her. Thank you so much for this idea and options are endless!

  94. Great recipe! I'm no cook but they inspired me to try some mini ones with spinach instead of broccoli and they turned out pretty good. Thanks!

  95. These were great and my husband who is normally a picky eater loved them. He said they were excellent! I love that this recipe lends itself to lots of variety . Use up what you've got in the fridge. They reheat well too.

  96. Pingback: Menu Plan | Just a Mama's Stories

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