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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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Reviews

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Average Rating:
  • dschultz01
    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.

  • Pskoehler722
    Feb 25, 2017

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

  • mamaknowsbest
    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!

  • greatwithoutgluten
    Mar 31, 2016

    These muffins are so easy and tasty! My whole family loved them. It is easy to change to your tastes too!

  • bob555
    Jan 17, 2016

    Added some mushrooms and diced potatoes, kids love them on the way out the door.Good job!!!

  • 1953donna
    Sep 30, 2015

    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 .

  • mmhula
    Aug 15, 2015

    I made these and they taste WONDERFUL, but they completely collapsed. How do I keep this from happening?

  • paul3303
    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.

  • Tpurciello
    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!

  • runnermel
    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!