Scrambled Egg Muffins Recipe
- 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
- 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.
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.
1 muffin: 133 calories, 10g fat (4g saturated fat), 224mg cholesterol, 268mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 9g protein.
Reviews for Scrambled Egg Muffins
"These muffins are so easy and tasty! My whole family loved them. It is easy to change to your tastes too!"
"Added some mushrooms and diced potatoes, kids love them on the way out the door.Good job!!!"
"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 ."
"I made these and they taste WONDERFUL, but they completely collapsed. How do I keep this from happening?"
"Great idea with so many variations that can be done. I would say that 2 per portion is a bit more realistic."
"Easy and delicious. I will try the cupcake liners next time to help with removing the muffins from the cupcake tray. A little messy!"
"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!"
"Absolutely DELICIOUS!! And so easy to prepare. You can add spinach and it's wonderful too."
"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!"
"Excellent, easy and delicious. I followed the recipe exactly."
"peggie0203, did you freeze these egg muffins? How did you go about warming them from the freezer?"
"My 15 year old made these for school. Browned the sausage and chopped the onions/peppers the night before. Put them together the next morning, so easy and a big hit. Doubled the recipe."
"Incredible! I used parchment paper muffin cup liners and they came out very easily.-Middleman, they reheat nicely in the microwave straight from the freezer for quick mid week breakfasts. Freezing these does make them a bit rubbery, but the convenience factor makes it worth the slight loss in flavor and texture.I made some with only vegetables & cheese to eat after dental surgery. They were the perfect nutritious, easy to eat meal."
"Love th recipes and have made the ones I've saved"
"Made these today for lunch. Absolutely delicious! I only added about 1/4tsp ground mustard and cooked,diced, bacon."
"These are great, added bacon around the muffin cups if you don't like sausage."
"Good but lacking salt."
"Subbed finely chopped ham for the sausage, egg substitute for the eggs, and about 4 finely chopped green onions for the onion/green pepper, and finally had a breakfast that every single person in the extended family could/would eat."
"Made these last weekend and again today. They are good and easy. The 1st time I put them directly in the muffin pan. Cleanup was a nightmare. This time I lined muffin cups with paper baking cups and sprayed with oil before filling and it was a breeze this time."
"Made this and scratch biscuits was so so good. I will make this again and again. Thank you for showing this recipe."
"These are great for making ahead and storing in the frig to quickly reheat and serve the kids before school. I've frozen batches and let them thaw in the frig. My youngest grabs two as a snack before football practice."
"The egg muffins are so easy to make. They don't take a lot of time. I usually make a double batch. I use either pre-cooked bacon, breakfast sausage, hot sausage or ham. They freeze well and taste so much better than the frozen breakfast items that are sold in the store. These will be great for the holidays when our family gets together. I give this 5 stars!!"
"Okay. Four stars for taste and ease of preparation-the other star is for the reaction this got from my spouse! will play around with add-ins with future batches. but it was first time perfect."
"Very quick and easy. I used bacon to stay away from the fat and added thawed frozen hash browns to the bottom of the muffin cup. Reheats for a quick grab and go breakfast"
"Yummy! I halved the recipe since there is just two of us. Perfect Saturday morning breakfast before starting your day. Quick and easy.....and you can just take it with you! No need to sit and eat!"
"Love these muffins and they freeze well. I leave bell pepper out and use bacon , sausage, diced fried potato and green chilies diced."
"Super easy. My kids gobbled it up and asked to have it again."
"I would actually rate this a 4.5. I cut the recipe in half for my husband and I and substituted chopped and fried bacon instead of the sausage. Next time I'm going to use Swiss cheese so it's more like a mini Quiche Lorraine. It was easy to assemble as well."
"I've never been one for a quiche, but these are good. I added a bit of sage. My son and I both like them. Super easy to make."
"This recipe is quick and easy!! I will try freezing them and let you know. We served them with several things, sour cream, salsa ect... super yummy!! :) :)"
"Could these be frozen and reheated?"
"Have not tried itbyet"
"I wll definitely try. I'm wondering, do you think these will freeze well after cooking? They'd be great to pull out when in a hurry. They sound good."
"@syrajoan...no english muffins are used, they look like muffins because they are baked in a muffin tin."
"Good idea add hash brown pattie in bottom of muffin tin for bottom half is good for Texas size muffin"
"something seems to be missing from the recipe _ The English muffins !! Do you put 1/2 a muffin in each muffin cup? Put the egg muffin on top of an english muffin when they come out of the oven? or no English muffin at all !! I haven't tried them yet."
"I make these little baked omelets all the time but a veggie version."
"Just made these and shouldn't even rate because obviously I did something different than what was planned. Taste is great using bacon instead of sausage. Made half the recipe and they puffed up in oven and fell after I took them out, like souffle. Upon taking them from the muffin tin, I could see a hollow in the center bottom of each. Plus they were kind of chewy on the outside. Any ideas?"
"I made these yesterday and forgot to add the cooked sausage which I had thawed. They will be better with the meat. I think they could also use a little zing from some dried mustard. I had extra large eggs, so I only used 10 instead of 12 which still filled the muffins."
"Like other reviewers, I've been making these for my family of 8 since it first appeared in QC. Our family is very active, so having a nutritious breakfast that we could eat "on the run" with very little mess was important to me. Using small cubes of ham makes it even faster to prepare & easier to handle for small hands. Even when I double the recipe, we rarely have leftovers. These days, our older kids who no longer live at home, take the leftovers with them when they leave. They are popular for quick breakfasts & lunches."
"I have made these many times over the years since first seeing the recipe in Quick Cooking magazine. I usually use ham instead of sausage and at least double the recipe. There are many ways you can change up the recipe if you want variety. Quick & easy to make, make extra and freeze for quick breakfast or snack."
"I like this recipe due to the fact that even though my mom is highly allergic to pork I can still make it. I can substitute the bulk pork sausage for beef bacon or beef or turkey sausage. and can also mess around with the other ingredients also. I can make this to my liking. Thanks so much for the recipe."
"I make a lot of quiches and this sounded so easy. Like quiches, you can use a variety of different meats, veggies, and cheeses. I like mine with bacon. I think that Joannrandall made the mistake of over baking these or her oven was too hot. As with any egg dish that goes in the oven, less is best and should be checked frequently. This recipe is a change from the ordinary breakfast egg."
"Sorry but these were dry and tasteless. I love the idea, but these just weren't what I was expecting."
"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."
"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."
"Any suggestions on how to reheat them?"
"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."
"I used turkey sausage. The recipe was great. Perfect for breakfast during the work week."
"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."
"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!"
"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."
"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. :)"
"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."
"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."
"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."
"These were just so-so to us. I used bacon instead of sausage. Still just nothing special."
"Very easy! I used egg whites, bacon instead of sausage and added asparagus and they were very yummy!"
"quick, easy to make ahead and eat all week"
"This tasted great!"
"great for a brunch"
"Substituted soyriso (vegetarian) for the pork. Sprayed the muffin pan, but they still stuck and we had to cut them out."
"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."
"Hubby said hes got a new favorite recipe...it was a great Mothers Day breakfast!"
"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."
"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."
"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."
"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."
"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. "
"wonder if they can be frozen for later use?"