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Breakfast Egg Muffins
After enjoying scrambled egg muffins at a local restaurant, I came up with this breakfast egg muffins recipe that my husband likes even better. They're pretty, hearty and fun to serve, too. —Cathy Larkins, Marshfield, Missouri
Ingredients
- 1/2 pound bulk pork sausage
- 12 large eggs
- 1/2 cup chopped onion
- 1/4 cup chopped green pepper
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/2 cup shredded cheddar cheese
Directions
- 1. Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; drain.
- 2. In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese.
- 3. Spoon by 1/3 cupfuls into greased muffin cups. Bake until a knife inserted in the center comes out clean, 20-25 minutes.
Nutrition Facts
1 muffin: 140 calories, 10g fat (4g saturated fat), 201mg cholesterol, 315mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 10g protein.
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