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Egg White Muffins with Sausage and Broccoli (VIDEO)

5
/5
32 mins
49 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 09/21/2015Updated: 06/15/2021

This post may contain affiliate links. Please read my disclosure policy.

What is better than a healthy breakfast that is ready and portable? You'll love these sausage and broccoli egg white muffins!! Get the easy recipe on RachelCooks.com!

What is better than a healthy breakfast that is ready and portable? You’ll love these sausage and broccoli egg white muffins!

What is better than a healthy breakfast that is ready and portable? You'll love these sausage and broccoli mini frittatas! Get the easy recipe on RachelCooks.com!

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.

What is better than a healthy breakfast that is ready and portable? You'll love these sausage and broccoli mini frittatas! Get the easy recipe on RachelCooks.com!

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.

What is better than a healthy breakfast that is ready and portable? You'll love these sausage and broccoli mini frittatas! Get the easy recipe on RachelCooks.com!

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!

What is better than a healthy breakfast that is ready and portable? You'll love these sausage and broccoli mini frittatas! Get the easy recipe on RachelCooks.com!

Looking for more great breakfast ideas?

Here’s a few recipes to give a good healthy start to your day:

 

  • 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

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

egg white muffins in pan close up with broccoli
Recipe

Get the Recipe: Egg White Muffins with Sausage and Broccoli

5 from 3 votes
Prep Time: 10 mins
Cook Time: 22 mins
Total Time: 32 mins
18 frittata muffins
Print Rate Recipe
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What is better than a healthy breakfast that is ready and portable? You’ll love these sausage and broccoli egg white muffins!

Ingredients

  • 1 pound mild turkey breakfast sausage
  • 4 cups frozen chopped broccoli florets
  • 10 egg whites
  • 5 large eggs
  • 1/4 cup skim milk
  • 3/4 cup shredded sharp cheddar cheese
  • salt and pepper to taste

Instructions

  • Preheat oven to 375°F. Grease or spray a tin for 18 muffins. (Spray them really well!)
  • In a medium frying pan, brown the sausage over medium high heat. Break it up into small pieces as it browns. Once browned and cooked through, add broccoli and continue to cook until broccoli is thawed. Remove from heat and allow to cool for 5 minutes.
  • Meanwhile, in a large bowl, whisk together egg whites, eggs, skim milk, cheese, salt and pepper.
  • Add sausage and broccoli vegetables evenly to each of the 18 muffins tins.
  • Pour egg mixture evenly on top of the sausage and broccoli. I used a 1/4 cup measuring cup to do this – it works out almost exactly as 1/4 cup in each.
  • Bake for 20-25 minutes or until puffed up and golden brown. Leave in muffin tin for about 5 minutes before removing and serving.

Notes

  • Serving size: 2 egg white muffins.

Nutrition Information

Serving: 2frittata muffins, Calories: 281kcal, Carbohydrates: 7g, Protein: 22g, Fat: 19g, Saturated Fat: 7g, Polyunsaturated Fat: 9g, Cholesterol: 203mg, Sodium: 608mg, Fiber: 2g, Sugar: 2g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
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Verdict: I can’t get enough of these!
Husband’s take: He loves it when the fridge is stocked with these for breakfast.
Changes I would make: None are necessary. If you’re not a broccoli fan, feel free to try out a different vegetable instead. Spinach would be great. 
Difficulty: Easy.

What is better than a healthy breakfast that is ready and portable? You'll love these sausage and broccoli mini frittatas! Get the easy recipe on RachelCooks.com!

**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.

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  1. Kristen Blake says

    March 12, 2022 at 8:39 pm

    5 stars
    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

    Reply
    • Rachel Gurk says

      March 16, 2022 at 12:14 pm

      So happy you liked them! Thanks for taking the time to leave a review, it means so much to me!

      Reply
  2. Erin says

    September 6, 2021 at 7:53 pm

    Any substitutes or okay with no milk?

    Reply
    • Rachel Gurk says

      September 7, 2021 at 11:16 am

      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!

      Reply
  3. Rachel Cisneros says

    March 1, 2019 at 6:57 pm

    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.

    Reply
    • Rachel Gurk says

      March 2, 2019 at 4:57 pm

      oooh interesting – I will definitely try that!

      Reply
  4. Amanda says

    August 7, 2018 at 12:42 pm

    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 :)

    Reply
    • Rachel Gurk says

      August 9, 2018 at 9:07 am

      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!

      Reply
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