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Breakfast Egg Muffins

Total Time

Prep/Total Time: 30 min.


1 dozen

After enjoying scrambled egg muffins at a local restaurant, I came up with this breakfast egg muffins recipe that my husband likes even better. They're pretty, hearty and fun to serve, too. —Cathy Larkins, Marshfield, Missouri


  • 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, breaking it into crumbles; 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 greased muffin cups. Bake until a knife inserted in the center comes out clean, 20-25 minutes.

Can you freeze Breakfast Egg Muffins?

Cool baked egg muffins. Place on waxed paper-lined baking sheets, cover 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.

Breakfast Egg Muffins Tips

How do you store breakfast egg muffins?

These egg muffins will last for about four to five days when stored in an airtight container in the fridge. Here's how long other leftovers last.

What are some variations of this breakfast egg muffins recipe?

Try one of these egg muffin variations: muffin-tin scrambled eggs, shirred egg corn muffins or breakfast biscuit cups.

How can you prevent the egg muffins from sticking to the tin?

Greasing the muffin cups, like mentioned in the recipe instructions, will prevent your egg muffins from sticking.

Christina Herbst, Taste of Home Assistant Digital Editor

Nutrition Facts

1 muffin: 133 calories, 10g fat (4g saturated fat), 224mg cholesterol, 268mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 9g protein.