Preheat oven to 375 F.

In a large saute pan, over medium high heat, brown Italian Sausage for about 5 minutes, or until the sausage is no longer pink.

(If using precooked sausage crumbles, just brown lightly)

Remove from heat and stir in brocolli. (If the florets are large, cut them up slightly)

(If using frozen brocolli, thaw and drain...no need to precook)

Whisk together eggs, milk, oil and baking powder. Season with salt and pepper.

Lightly spray a 12 cupcake/muffin pan with cooking spray.

Spoon out the sausage and broccoli misture evenly into each cupcake.

Ladle the egg mixture over the sausage and broccoli.

(Note: fill muffins almost to the top...they will not overflow). If you have any leftover egg mix, you can scramble it or cook it into a patty to make an egg sandwich.)

Sprinkle with Parmesan cheese.

Bake for 15-20 min. until set. Test with a toothpick.

Let cool, then set each muffin in a paper cupcake holder and store in the freezer in a plastic container..Voila! Instant breakfast!

(lightly reheat in the microwave, but don't cook)