Finely chopped onion – ½ cup (about 1 medium onion)
Milk – ½ cup
Basil leaves – 6 to 8, shredded
Grated cheese – ½ cup
Red chilli flakes – 1 tsp
Garlic powder – 1 tsp
Salt and pepper to taste
Vegetable oil to coat muffin tray
Instructions
Preheat your over to 180 C / 350 F and set the wire rack at center of the oven.
Take a large bowl and break all the eggs in it. Season it with salt and pepper and whisk lightly.
Now add all the ingredients to the bowl – chopped onion, cooked and chopped sausage, steamed broccoli florets, shredded basil leaves, milk, grated cheese, garlic powder and red chilli flakes.
Mix everything well with a spatula.
Brush a 6-cup muffin tray with oil. Fill each muffin cup with the egg mixture ensuring a uniform distribution of veggies and sausage.
Bake the egg muffins in the preheated oven for 20-25 minutes until the eggs are set. You can check by inserting a skewer into the center of a muffin and it should come out clean.
Serve the loaded breakfast egg muffin warm. Enjoy!
Recipe by Flavor Quotient at https://www.flavorquotient.com/2017/01/loaded-breakfast-egg-muffins/