What is better than a healthy breakfast that is ready and portable? You’ll love these sausage and broccoli egg white muffins!
I think everyone is in the full swing of back-to-school now, right? I was getting into a good routine and then I got called for jury duty. I’m typing this now surrounded by the other (bored) jurors waiting to be called. Or not. So now the routine is a little thrown off, but not too much. Unless I get selected for a case.
So this morning I had my raisin bran. I’m still on that good ol’ raisin bran kick! Got the kids up, got them dressed, set them up with breakfast, gave my mother-in-law two pages of instructions, and hit the road.
I must admit though, I’m getting a ton of work done. I’m praying my computer battery lasts forever because there’s about a thousand people in here and not an outlet to be seen. My computer battery will last forever, right? RIGHT?
Getting back to breakfast… I am starting to get the itch to mix things up a bit. The good ol’ raisin bran is getting slightly boring. I think during my meal prep this weekend, I’ll have to whip up another batch of these. I love egg white muffins because you can just grab them and go. Ben loves them too — breakfast with lots of great protein is so important but often difficult when you’re rushing around and trying to get to work.
I love all the flavor in these egg white muffins. I’ve done other varieties but these might be my favorite. Although, the mini frittatas with spinach and red pepper are pretty irresistible.
Tips for making these turkey sausage and broccoli egg white muffins:
- Make sure to spray, spray, spray your muffin tin. And then spray it again. These do have a tendency to stick. Or use a silicone tin or muffin cups. I just bought these but haven’t tried them out yet.
- If there is liquid in the sausage/broccoli mixture after you sauté it, drain it before adding the mixture to the muffin cups.
- Use the sharpest cheddar cheese you can find for maximum flavor.
Happy breakfasting!
More Breakfast Ideas
- Blueberry Apple Crisp Smoothie Bowl
- 10 Grain Savory Waffles with Ham, Dill and Cheddar
- Turkey Sausage and Asparagus Quiche
- Pan Seared Oatmeal with Fresh Fruit and Yogurt
- Carrot Cake Slow Cooker Oatmeal, Mini Ham and Cheese Frittatas
- Overnight Oats with Apple and Peanut Butter
Egg White Muffins
Ingredients
- 16 oz. ground breakfast sausage (either pork or turkey)
- 4 cups (12 ounce package) frozen chopped broccoli florets (see note)
- 2 ½ cups liquid egg whites (see note)
- ¼ cup milk (I like to use 2% or whole milk)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¾ cup shredded sharp cheddar cheese
Instructions
- Preheat oven to 375°F. Generously spray a tin for 18 muffins with nonstick spray. The muffins tend to stick a bit so don't be sparing with the spray.
- In a medium frying pan, brown the sausage over medium-high heat, breaking it up into small pieces as it browns. Once the sausage is cooked through, with no pink remaining, add broccoli and continue to cook just until broccoli is thawed. Remove from heat and cool for 5 minutes. If there is excess liquid in the pan, drain the mixture.16 oz. ground breakfast sausage, 4 cups (12 ounce package) frozen chopped broccoli florets
- Meanwhile, in a large bowl, whisk together egg whites, milk, salt and pepper.2 ½ cups liquid egg whites, ¼ cup milk, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Arrange sausage and broccoli florets evenly in each of the prepared muffin tins. Sprinkle cheese in each well on top of the sausage/broccoli mixture.¾ cup shredded sharp cheddar cheese
- Pour egg mixture evenly into each muffin cup.
- Bake for 20 to 25 minutes or until puffed up and golden brown. Leave in muffin tin for about 5 minutes before removing and serving.
Notes
- Broccoli: If the florets are rather large, you can chop them pretty easily with a large sharp knife, even if they’re frozen. If you prefer, use fresh broccoli florets.
- Eggs: Look for liquid egg whites in the refrigerated dairy section of the grocery store. If desired, you can substitute 8 large eggs instead of the egg whites.
- Possible variations: Use a different kind of cheese if you like (you can add extra cheese, too!). Try other vegetables (sautéed bell peppers, onions, or mushrooms are great!) or breakfast meats, such as finely diced ham or cooked bacon.
- Make ahead/Storage: The egg white muffins can be refrigerated for up to 4 days or frozen for up to 2 months. Reheat in the microwave until warmed through, about 30 seconds for refrigerated, or 1 to 2 minutes if they’re frozen.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!**Disclosure: I am thrilled to be a dairy ambassador for Milk Means More. I have been compensated by Milk Means More for my time to develop this recipe and write this post. All opinions are as always, my own. Find out more about why Milk Means More on Twitter, Facebook, YouTube, Instagram and Pinterest.
I am looking for healthy recipes and found this . I appreciate how easy they are to make . I was a little nervous but they came out great!!!! I used spinach instead of broccoli and a little Turkey bacon . There were so good!! Thank you
So happy you liked them! Thanks for taking the time to leave a review, it means so much to me!
Any substitutes or okay with no milk?
I’d use a non-dairy milk if that’s the problem. Otherwise they might be okay without, but we haven’t tested them that way. Let me know if you try it!
Wow.. these look gr8. I am definitely going to try this and all I ever use is sharp cheddar. I make pretty good keto breakfasts ahead of time like egg white avocado omelets but they only are good if made the night before because the avocado browns. But I use guacamole seasoning in my egg whites and it is amazing you should give that a try in the muffin cups.
oooh interesting – I will definitely try that!
Made these and they were DELICIOUS!!! Definitely going to be making them over and over again. I kept half in the fridge and froze half and had no trouble reheating them – preheated the oven to 375 and kept them in there 15/20 mins (or until thawed), cutting them in half halfway through. They came out perfecr! As crispy and perfect just as they were on day 1 :)
I’m so happy to hear you liked these and that they reheated well after being frozen! Thank you for taking the time to come back and leave a comment!