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

Scrambled Egg Muffins Recipe

Read Reviews (36)
4.36 36
Publisher Photo
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. 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(36)

AVERAGE RATING
   (39)
RATING DISTRIBUTION
5 Star
 (23)
4 Star
 (10)
3 Star
 (4)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Feb. 7, 2014

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?

MY REVIEW
Reviewed Jan. 14, 2014

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.

MY REVIEW
Reviewed Dec. 28, 2013

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.

MY REVIEW
Reviewed Oct. 7, 2013

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.

MY REVIEW
Reviewed Aug. 20, 2013

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.

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