YUM

Okay.

My new, annoyingly addictive, favorite website is Pinterest.com - a community where creative people come together and easily share pictures of anything ranging from party ideas to home decor to style...everything you can think of. I love it because it's a great place for me to save ideas in an organized way as opposed to sending an email to myself and hoping I remember about it.

Last night i came across a picture of these egg, sausage and broccoli "biscuits", and i was starving, so i looked up such a recipe.


With a few adjustments to the original ingredients, it actually turned out to be quite amazing! These little guys would be yummy for breakfast OR dinner... and, turns out they work well as left overs the next day (just pop them in the microwave for about 30 seconds).

SO here are pictures as well as the recipe. It's so quick and easy, I don't know why you wouldn't try it!

Recipe for Broccoli and Italian Sausage Egg Muffins

1 pound Italian Sausage (sweet, mild, hot variety depending on your preference-I used Jimmy Dean HOT because we LOOOOVE spicy spicy SPICY foods)
1 cup cooked broccoli florets
8 large eggs
1/4 cup milk
1/2 tbsp vegetable oil
1/2 tsp baking powder
salt & pepper to taste
Freshly grated Parmesan Cheese as needed - (I used mozzarella because that's what I had on hand and it worked out quite well).
**My personal addition** - I diced up a handful of previously sliced jalapenos to add another layer of spiciness.

Directions:

1. Preheat oven to 375 F.
2. In a large saute pan, over medium high heat, brown Sausage for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in previously cooked broccoli.
3. Whisk together eggs, milk, oil and baking powder. Season with salt and pepper.
**if you opt to use jalapenos, whisk those into the egg mixture.
4. Use non-cook spray on your 12-cupcake sheet pan.
5. Spoon out the sausage and broccoli mixture evenly into each cupcake section.
6. Ladle the egg mixture over the sausage and broccoli.
7. Sprinkle with Parmesan cheese (in my case, the mozzarella)
8. Bake for 15-20 minutes.