Summer always brings lots of fun friends to our lake house , as well as Chestnut Cottage. Thought you might need some breakfast/brunch ideas and I love these make ahead Sausage and Broccoli Egg Muffins! You can make ahead and freeze or have all of the ingredients ready and just put together in the morning before serving.
And when these great little muffins are combined with a “bowl” of summer fruit, a few spears of fresh asparagus, a couple of skewers of mini pancakes and a lovely mimosa … you have a perfect, quick, and easy breakfast for guests.
Preheat oven to 375 degrees. In a large sauté pan, cook the sausage until browned. Drain and pat dry with paper towels to remove excess grease. Stir into the sausage the broccoli , red peppers, and cheddar cheese. Whisk together eggs, milk, baking powder, and salt and pepper to taste. Lightly spray a 12 cup muffin pan with oil. Spoon out the sausage mixture evenly into the 12 cups. Ladle the egg mixture over the sausage mixture. Sprinkle with the grated Parmesan cheese and bake for 15-20 minutes.