12 Servings 50 min Cook
1 Tbsp Olive Oil
1/2 Cup chopped Onions
1 Cloves, minced Garlic
1/2 Unit, yield from 1 lb raw Ground Turkey
1 Tsp, ground Oregano
1 Tsp, whole Fennel Seed
1 Tsp, ground Basil
1/2 Tsp Pepper
1 Tsp Parsley
1/2 Tsp Salt
2 Cup chopped Broccoli
1/4 Cup Sun-Dried Tomatoes
1 Tsp, ground Basil
1/4 Tsp, ground Oregano
1/2 Tsp Onion Powder
1/2 Tsp Salt
8 Extra large Egg
1 Tbsp chopped Chives
Preheat oven to 350 degrees F.
Grease a 12-cup muffin pan
In a medium skillet over medium heat, cook onion and garlic for five minutes or until onion has browned and softened.
Remove from skillet and cool for 10 minutes.
In a medium bowl, combine turkey and the onion mixture.
Add oregano, fennel, basil, pepper, parsley, and salt.
Mix together.
Form patties of desired width and thickness (3-inch wide by 1/2-inch to 3/4-inch thick works well) by hand.
Cook in the skillet over medium heat for about 8 minutes or until cooked through and no longer pink.
Set aside to cool, then chop and crumble sausage into bite-size pieces.
In a large bowl, combine broccoli, sausage, tomatoes, basil, oregano, 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 toothpick inserted in the center of a muffin comes out clean.
Enjoy!
