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

Scrambled Egg MuffinsPhoto: Taste of Home
Scrambled Egg Muffins
Scrambled Egg Muffins
Servings Prep Time Cook Time
1dozen 10minutes 20minutes
Servings Prep Time
1dozen 10minutes
Cook Time
20minutes
Ingredients
Portions: dozen
Units:
Ingredients
Portions: dozen
Units:
Instructions
  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 greased muffin cups. Bake until a knife inserted in the centre comes out clean, 20-25 minutes.
  4. 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.
Recipe Notes

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