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 Muffins
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.