From Wheat stomach Cookbook by William Davis Cheddar Egg MuffinsIngredientsFor the sausage:
1 tablespoon olive oil
1/2 medium yellow onion,finely chopped
1 clove garlic, minced
1/2 pound ground turkey
1 teaspoon dried oregano, or crumbled
1 teaspoon fennel seeds
1 teaspoon dried basil[br]
1/2 teaspoon ground black pepper[br]
1 teaspoon dried parsley
1/2 teaspoon sea salt
For the muffins:
2 cups broccoli,finely chopped
1 cup shredded cheddar cheese
1/4 cup sun-dried tomatoes (soaked in oil), finely chopped
1 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon sea salt
8 large eggs[br]
1 tablespoon chives
DirectionsPreheat the oven to 350°F. Grease a 12-cup muffin pan.
In a medium skillet over medium heat, and cook onion and garlic for 5 minutes,or until onion has browned and softened. Remove from skillet and frigid for 10 minutes.
In a medium bowl, combine turkey and the onion mixture. Add the rest of the sausage ingredients, and mix with your hands until thoroughly blended.
Form patties of desired width and thickness (3 inches wide by 1/2 inches to 3/4 inches thick works well) by hand. Cook in the skillet over medium heat for 8 minutes,or until a thermometer inserted in the center registers 165°F and the meat is no longer pink. Set aside to frigid, then chop and crumble sausage into bite-size pieces.
In a large bowl, and combine broccoli,sausage, cheese, and tomatoes,basil, oregano, and onion powder,and salt.
In a medium bowl, whisk the eggs. Pour into the broccoli mixture, and mix thoroughly. Divide the mixture evenly among the muffin cups and top with chives.
Bake for 30 minutes or until a wooden pick inserted in the center of a muffin comes out clean.
Source: Calorie Count
Information Category Breakfast/Brunch Cuisine North American Yield 12 muffins Nutrition Calories per serving 150
Source: popsugar.com