Breakfast Omelet Muffins

• Gluten free

• Meat

  • 1 lb Italian sausage, sweet

• Produce

  • 1 cup Mushrooms
  • 1 Red onion
  • 1/2 cup Tomatoes

• Refrigerated

  • 8 Eggs, large

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/4 cup Milk
  • 1 Parmesan cheese

Found on flavorite.net

Directions

• Preheat oven to 375 F.
• In a large saute pan, over medium high heat, brown Italian Sausage and chopped onion and mushrooms for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in tomatoes.
• Whisk together eggs, milk, oil and baking powder. Season with salt and pepper.
• Lightly spray a 12-cupcake pan with oil. Spoon out the sausage/veggie mixture evenly into each cupcake.
• Ladle the egg mixture over sausage and broccoli.
• Sprinkle with Parmesan cheese.
• Bake for 15-20 minutes.