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

Scrambled Egg Muffins Recipe

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 Jimmy Dean® Premium Pork Sausage Roll
  • 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

AVERAGE RATING
   (68)
RATING DISTRIBUTION
5 Star
 (43)
4 Star
 (17)
3 Star
 (6)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Jan. 29, 2015

"Fun recipe to make the normal breakfast special. Great flavor, enjoyed by all. Nice to serve for breakfast company."

MY REVIEW
Reviewed Jan. 28, 2015

"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."

MY REVIEW
Reviewed Jan. 10, 2015

"Incredible! I used parchment paper muffin cup liners and they came out very easily.

I am looking forward to having them in the freezer for quick mid week breakfasts."

MY REVIEW
Reviewed Jan. 8, 2015

"Made this for Christmas morning breakfast the night before then everyone simply reheated what they wanted. It kept me out of the kitchen and we still had a good breakfast before the mornings festivities began."

MY REVIEW
Reviewed Jan. 8, 2015

"Love th recipes and have made the ones I've saved"

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