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

Scrambled Egg Muffins Recipe

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4.5 72
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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 serving (1 each) equals 133 calories, 10 g fat (4 g saturated fat), 224 mg cholesterol, 268 mg sodium, 2 g carbohydrate, trace fiber, 9 g 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

Nutritional Facts

1 serving (1 each) equals 133 calories, 10 g fat (4 g saturated fat), 224 mg cholesterol, 268 mg sodium, 2 g carbohydrate, trace fiber, 9 g protein.

Reviews for Scrambled Egg Muffins

AVERAGE RATING
   (76)
RATING DISTRIBUTION
5 Star
 (49)
4 Star
 (19)
3 Star
 (6)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
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
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
Reviewed Mar. 22, 2015

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

MY REVIEW
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
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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