INGREDIENTS:

• 5 Breakfast Time Mini Chicken Sausage Links, chopped into ½ inch pieces
• 1 cup broccoli florets, chopped small
• 10 large eggs
• ¼ tsp fine sea salt
• 1 cup shredded cheddar cheese, divided
• Olive oil spray

DIRECTIONS:

• Preheat the oven to 350 degrees. Spray a 12-cup ceramic muffin pan with olive oil. If using a metal pan, line with non-stick paper liners and spray lightly with oil.
• Heat a small skillet over medium heat and spray with olive oil. Add the broccoli and cook for 2-3 minutes, stirring occasionally until bright green and tender. Add a splash of water if needed to help steam.
• Remove broccoli from the pan and set aside.
• Spray the skillet again. Add breakfast time mini chicken sausage links pieces, and cook for 4–5 minutes, stirring occasionally, until golden brown. Add a splash of water if needed.
• Remove from the pan and mix with the broccoli.
• In a large bowl, whisk together the eggs and sea salt until smooth.
• Whisk in half of the cheddar cheese.
• Evenly divide the sausage and broccoli mixture among the prepared muffin cups. Pour the egg mixture over the top, filling each about ½ full.
• Sprinkle with the remaining cheddar cheese.
• Bake for 15-18 minutes or until the egg bites are set. They will puff up in the oven and deflate as they cool. Let them cool for 5 minutes in the pan before removing. Serve warm, or cool completely and store in the refrigerator for up to 4 days. They can also be stored in the freezer for up to 2 months.