Scrambled Egg Muffins Recipe
Scrambled Egg Muffins Recipe photo by Taste of Home

Scrambled Egg Muffins Recipe

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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


  • 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


  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

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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!"

Reviewed Jan. 17, 2016

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

Good job!!!"

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 ."

Reviewed Aug. 15, 2015

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

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."

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