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Scrambled Egg Muffins Recipe

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4.5 80 86
Scrambled Egg Muffins Recipe
Scrambled Egg Muffins Recipe photo by Taste of Home
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Scrambled Egg Muffins Recipe

Read Reviews
4.5 80 86
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
Featured In: 17 Breakfast-On-the-Go Recipes
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
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VERIFIED BY Taste of Home Test Kitchen
Quick
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain.
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 in 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 muffin: 133 calories, 10g fat (4g saturated fat), 224mg cholesterol, 268mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 9g protein.

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  • 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.
  3. Spoon by 1/3 cupfuls into muffin cups coated with cooking spray. Bake 20-25 minutes or until a knife inserted in 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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Reviews forScrambled Egg Muffins

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dschultz01 User ID: 1076910 272383
Reviewed Aug. 29, 2017

"easy, quick way to make an omelet for breakfast, and the ingredients can be changed up to suit your tastes. I made mine with bacon and three different kinds of cheeses."

MY REVIEW
Pskoehler722 User ID: 8073762 261777
Reviewed Feb. 25, 2017

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

MY REVIEW
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!"

MY REVIEW
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!"

MY REVIEW
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!!!"

MY REVIEW
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 ."

MY REVIEW
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?"

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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!"

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