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"After enjoying scrambled egg muffins at a local restaurant, I came up with this version that my husband likes even better," writes Cathy Larkins of Marshfield, Missouri. They're pretty, hearty and fun to serve, too.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 133 calories, 10 g fat (4 g saturated fat), 224 mg cholesterol, 268 mg sodium, 2 g carbohydrate, trace fiber, 9 g protein.
Originally published as Scrambled Egg Muffins in Quick Cooking January/February 1999, p12
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Reviewed on Jun. 09, 2013 by joannrandall
Sorry but these were dry and tasteless. I love the idea, but these just weren't what I was expecting.
Reviewed on May. 14, 2013 by hardydarlene
I modified this a bit when I made them. I substituted red pepper for green and used bacon instead ground sausage. They were fantastic and a huge hit.
I modified this a bit when I made them. I substituted red pepper for green and used bacon instead ground sausage. They were fantastic and a huge hit. I will definitely make these again.
I modified this a bit when I made them. I substituted red pepper for green and used bacon instead ground sausage. They were fantastic and a huge hit. I will definitely make these again and change them up again and add different things to them.
Reviewed on May. 06, 2013 by TimedOut
A comment on coating with release spray: do so generously and then place pan in the oven to preheat right along with the oven. Pour the egg mixture into the heated tins and bake. This seems to help with the release of the food out of the pan.
Reviewed on May. 05, 2013 by dains859
Any suggestions on how to reheat them?
Reviewed on Mar. 30, 2013 by brooksjones7
I have made these several times since seeing the original recipe in the magazine over 10 years ago, but today I separated the egg mixture and added mushrooms to one part and omitted the green peppers in the other part (to accommodate my family's preferences). I also added some italian seasoning to spice it up. This time I used mini muffin pans and they turned out great--everybody was happy eating the ingredients they like best. We had extra and I plan to enjoy them all week.
Reviewed on Feb. 19, 2013 by RoxyAZ
I used turkey sausage. The recipe was great. Perfect for breakfast during the work week.
Reviewed on Feb. 09, 2013 by EvelynDeVries
Would I make them again, absolutely. What a wonderful idea to have individual servings especially if you are counting calories. I will make this recipe again. I used yellow, red, and orange peppers as I don't like the green ones, it was colorful. I also used 1/4 cup green onions and 1/4 cup sweet onions so there was also the color of green in the muffin. I had an awful time getting them out of the pan but see that others have made wonderful suggestions and I'll try that next time.
Reviewed on Feb. 02, 2013 by TequilaTrish
Delicious Breakfast alternative! I did alter this a bit. I used 1 lb of sausage, omitted the green peppers, added some dry mustard and a bit of heavy whipping cream & milk. These were VERY good! It made about 18 muffins!
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