Breakfast Omelet Muffins

Yesterday, Cooper & I saw a recipe for Omelet Muffins on a Blog- Six in the Suburbs.   So since I knew that getting everyone up was going to be a "treat" after a long weekend, I decided to give it a try this morning.  I cooked the sausage last night and placed it in the refridgerator for this morning. After spilling coffee grounds all over the kitchen and making a mess, I got them mixed up and in the oven before everyone got up.    They turned out great! One thing I should have done differently was to use cupcake papers (this pan is still soaking!)   Cooper liked them so much he ate the leftovers after school and ordered more for his lunch tomorrow!

We will definitely be experimenting w/ more ingredients to make our own versions.  But this was a HIT! I did minimuffins b/c I didn't know how much time I would have to bake before school. Tomorrow I will make the larger ones in muffin wrappers and see how that turns out. 

This is my finished product. Definitely not as pretty as Sizza's! (http://sixinthesuburbsblog.blogspot.com/2011/10/breakfast-omelet-muffins.html

But we'll try again.

Breakfast Omelet Muffins

CREDIT: In the Kitchen

Ingredients
1 pound Italian Sausage (sweet, mild, hot variety depending on your preference)
1 cup broccoli florets (or other veggie)
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.

You'll want more than one!