Scrambled Egg Muffins Recipe

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.

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 will definitely make these again.

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 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!

Reviewed on Nov. 13, 2012 by clairemail3

I make this all the time. I add roasted red pepper, broccoli, crushed red pepper, parmesan or anything else I have on hand plus some fat free half and half to the egg mixture. This is a forgiving recipe. And yes spray the "bleep" out of whatever your cooking this in. I start with a water bath and the remove them from it about 7 min. before they are done. Keeps them moist.

Reviewed on Oct. 13, 2012 by LadySkyMack

This was so easy and an absolutely perfect base recipe. Probably good to note that when something says "coated with cooking spray" they mean "spray the ever loving $#!t out of it and then some" which is what I did after reading other folks reviews. I had no problems getting mine out with just some coaxing from a thin spatula.

While they aren't as pretty as the picture they are tasty and have plenty of room for improvisation based on what you like, want, or have to throw into them. I used a full tube Smart Life's "Gimme Lean Sausage" (a vegetarian product), half an onion, and accidentally forgot the cheese (I was hungry and in a hurry). These are like omlettes without the stress of it sticking to the pan or everyone else getting to eat before you do because you can only make one at a time. They also seem like they'll be great to pop in the freezer and saved for a lazy weekend or a busy one. :)

Reviewed on Sep. 21, 2012 by HeatherHH

These were okay, but nothing too special. I think they'd have been better with more cheese. As is, they were kind of dry. I don't plan on making these again. I'd rather eat scrambled eggs with some cheese on top.

Reviewed on Sep. 16, 2012 by klesinski

I love to try healthy meals and this one caught my eye. I thought the onion overpowered the rest of the flavors so will cut that in half next time. I definetly will try some of the ideas mentioned in other reviews (bacon, tomatoes, chorizo) as I agree this is a good base recipe where you can add what you like.

Reviewed on Aug. 05, 2012 by LibbiPeach

I actually intended to add some bacon pieces with the sausage but forgot, so made the recipe "as is". I agree that it can be a base for making several different ways. Good recipe.

Reviewed on Mar. 06, 2012 by 2princesses2love

These were just so-so to us. I used bacon instead of sausage. Still just nothing special.

Reviewed on Feb. 26, 2012 by Kristenw

Very easy! I used egg whites, bacon instead of sausage and added asparagus and they were very yummy!

Reviewed on Jan. 08, 2012 by summitshadow

quick, easy to make ahead and eat all week

Reviewed on Dec. 28, 2011 by dv1228det

This tasted great!

Reviewed on Dec. 15, 2011 by cz1215a

great for a brunch

Reviewed on Nov. 19, 2011 by jmscoker

Substituted soyriso (vegetarian) for the pork. Sprayed the muffin pan, but they still stuck and we had to cut them out.

Reviewed on Nov. 10, 2011 by wilspo

There are delicious!!! We have made these numerous times. I like them because you can make ahead and microwave them for a quick and easy breakfast. You can use this as a base and add pretty much whatever you like. We have used crumbled bacon, diced ham, mushrooms, and diced leftover baked potato. Experiment with cheeses. For a Fiesta type muffin, try using Chorizo and jalapenos.

Reviewed on May. 08, 2011 by aurorarose67

Hubby said hes got a new favorite recipe...it was a great Mothers Day breakfast!

Reviewed on Dec. 20, 2010 by theresa_rife

This recipe was simple and tasty. Our family does not like bell peppers so I added tomatoes instead and instead of sausage I added already cooked bacon bits.

Reviewed on Dec. 12, 2010 by HBcook

I made a big mistake by putting liners in the muffin cups. DON'T! the paper sticks to the egg. I brought this to a neighborhood coffee and all got eaten. I personally think they need more flavor. Next time I would use Jimmy Dean Hot sausage and add some more spices. The egg mixture really needs to be beaten well or you get clumps of the white. I actually made 2 dozen mini muffins and 6 regular.

Reviewed on Oct. 07, 2010 by williamsm

I prepared this recipe for my co-workers yesterday for the breakfast. my family and the friends really enjoyed it. thank you giving such a good recepies.

Reviewed on Mar. 27, 2010 by srsexton

These are great. To speed things up, the sausage can be cooked in the microwave, chopping and stirring about every three minutes (coarse potato masher works great)-- add onion and green pepper when sausage is just barely still pink-- microwave another 2-3 minutes. Then, cook egg muffins in microwave for approximately 1 minute per 'muffin', or until soft set-- using silicone muffin pans sprayed lightly with cooking spray. We like to make breakfast sandwiches with these-- just smoosh lightly between to English muffin (or large biscuit) halves, wrap in paper towel, and microwave a few seconds to warm and soften the muffin. The teens like an extra quarter slice of American cheese on the top and bottom before wrapping and heating (also holds sandwich together). Leftover sandwiches microwave well and make great snacks.

Reviewed on May. 28, 2009 by XOBasia

they should freeze well.   I have a similar recipe where I make instant stuffing and make little shells in the muffin cups.  Then I add a scrambled egg mixture into it and top with cooked bacon bits and cheese and bake.  I just take them out of the freezer and pop them  into the microwave to warm. 

Reviewed on Mar. 12, 2009 by tlans

Reviewed on Mar. 12, 2009 by tlans

wonder if they can be frozen for later use?