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Scrambled Egg Muffins Recipe
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Scrambled Egg Muffins Recipe

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4.5 77 81
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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. They're pretty, hearty and fun to serve, too. —Cathy Larkins, Marshfield, Missouri
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

Ingredients

  • 1/2 pound bulk pork sausage
  • 12 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

Nutritional Facts

1 muffin: 133 calories, 10g fat (4g saturated fat), 224mg cholesterol, 268mg sodium, 2g carbohydrate (1g sugars, trace fiber), 9g protein

Directions

  1. Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; 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 muffin cups coated with cooking spray. Bake 20-25 minutes or until a knife inserted near the center comes out clean.
    Freeze option: Cool baked egg muffins. Cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through.
    Yield: 1 dozen.
Originally published as Scrambled Egg Muffins in Quick Cooking January/February 1999, p12


Reviews for Scrambled Egg Muffins

AVERAGE RATING
(81)
RATING DISTRIBUTION
5 Star
 (53)
4 Star
 (20)
3 Star
 (6)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
greatwithoutgluten
Reviewed Mar. 31, 2016

"These muffins are so easy and tasty! My whole family loved them. It is easy to change to your tastes too!"

MY REVIEW
bob555
Reviewed Jan. 17, 2016

"Added some mushrooms and diced potatoes, kids love them on the way out the door.

Good job!!!"

MY REVIEW
1953donna
Reviewed Sep. 30, 2015 Edited Feb. 28, 2016

"Great time saver ! Makes a great breakfast sandwich just egg in microwave and English muffin in toaster . Squash egg with fork and out the door. Try it with diced ham or chorizo yum. Tried in silicone cups and they just popped right out ."

MY REVIEW
mmhula
Reviewed Aug. 15, 2015

"I made these and they taste WONDERFUL, but they completely collapsed. How do I keep this from happening?"

MY REVIEW
paul3303
Reviewed Aug. 6, 2015

"Great idea with so many variations that can be done. I would say that 2 per portion is a bit more realistic."

MY REVIEW
Tpurciello
Reviewed Apr. 19, 2015

"Easy and delicious. I will try the cupcake liners next time to help with removing the muffins from the cupcake tray. A little messy!"

MY REVIEW
runnermel
Reviewed Apr. 14, 2015

"These are great, but use silicone muffin liners! I tried paper, no liners and silicone, and silicone was the only way I didn't lose half the muffin!"

MY REVIEW
chonchis
Reviewed Mar. 22, 2015

"Absolutely DELICIOUS!! And so easy to prepare. You can add spinach and it's wonderful too."

MY REVIEW
RinIowa
Reviewed Feb. 23, 2015

"My husband and i really enjoyed this for breakfast and they were just as good when reheated later. Will definitely make these again and as someone else mentioned it is a good company breakfast"

MY REVIEW
beffsdeals@yahoo.com
Reviewed Feb. 18, 2015

"These were very good. I reheat in microwave for 40 seconds at 70 percent power. I thought hubby would think they were too "rubbery", but reheated well...and he likes them!"

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