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  • NY Sheri

    Breakfast Cupcake: Italian Sausage and Broccoli Egg Muffins

  • Tammie Breighner

    Broccoli and Italian Sausage Egg Muffins (I'm gonna try without the broccoli) Make ahead breakfast egg casserole cups - make on the weekend & refrigerate for the week. Can be frozen and a few minutes in the oven and they are fresh as ever.

  • Tracy Cardenas

    Breakfast Muffins- perfect to make and freeze! - wonder if it would work with breakfast casserole recipe?

  • Amy Pickett
    Amy Pickett • 3 years ago

    I think using either a good non stick muffin pan or cupcake liners will make clean up much faster!

  • Jessi Kidwell
    Jessi Kidwell • 3 years ago

    Great idea :) I didn't use liners, but if you do, please let me know how it turns out!

  • Bethany Carmichael
    Bethany Carmichael • 3 years ago

    I would not use the liners. The egg would stick to them. However, a nonstick pan does work well for these.

  • Amy Pickett
    Amy Pickett • 3 years ago

    We've made these twice and for my cupcake pan that isn't non-stick I used foil because the clean up on my first attempt (even after spraying heavily with Pam) didn't help me enjoy wanting to make it again. Also I used Pillsbury cresant rolls and simply tore off a small piece and placed it in each cupcake bottom, (Sprayed with butter first) it turned out beautifully and very YUMMY! This is a keeper! Clean up was easy, but I still prefer the non stick pan the best they slide right out.

  • Anna Berman
    Anna Berman • 3 years ago

    A keeper! Thanks, Amy Pickett :) I haven't used liners, I don't think they are necessary. If you have a good quality, heavy pan, the egg cakes would not stick.

See all 12 comments

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