Scrambled Egg Muffins Recipe
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Scrambled Egg Muffins Recipe

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4.5 79 85
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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 Jones Dairy Farm All Natural Pork Sausage Roll
  • 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

Nutritional Facts

1 muffin: 133 calories, 10g fat (4g saturated fat), 224mg cholesterol, 268mg sodium, 2g carbohydrate (1g sugars, 0 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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Pskoehler722 User ID: 8073762 261777
Reviewed Feb. 25, 2017

"They were very good when eaten right away but freezing made the muffins rubbery."

mamaknowsbest User ID: 5826120 252028
Reviewed Jul. 31, 2016

"Made 24 mini muffin size for a church breakfast! Great, easy hand held breakfast item. For us, we added extra seasoning. Skipped liners and sprayed cups. As a volunteer feild editor with Taste of Home I enjoy making quick to assemble recipes using traditional ingredients in a new way!"

greatwithoutgluten User ID: 6330173 246398
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!"

bob555 User ID: 8615493 241909
Reviewed Jan. 17, 2016

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

Good job!!!"

1953donna User ID: 8553392 233767
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 ."

mmhula User ID: 8485103 231276
Reviewed Aug. 15, 2015

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

paul3303 User ID: 1713232 230796
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."

Tpurciello User ID: 1635325 225082
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!"

runnermel User ID: 8336012 224827
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!"

chonchis User ID: 7889541 223311
Reviewed Mar. 22, 2015

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

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