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Scrambled Egg Muffins

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
    1 dozen

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 greased muffin cups. Bake until a knife inserted in the center comes out clean, 20-25 minutes.
    Freeze option: Cool baked egg muffins. Cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to freezer container; 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.
Nutrition 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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