Community Pick
Scrambled Egg Muffins
photo by Ashley Cuoco
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
1 dozen
- Serves:
- 12
ingredients
- 1⁄2 lb pork sausage
- 12 eggs
- 1⁄2 cup chopped onion
- 1⁄2 cup chopped green pepper
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon garlic powder
- 1⁄2 cup shredded sharp cheddar cheese
directions
- Brown sausage; drain well.
- Preheat oven to 350°.
- In a bowl, beat eggs, then add onion, green peppers, salt, pepper and garlic powder.
- Stir in sausage and cheese.
- Spoon 1/3 cupfuls into greased muffin cups.
- Bake at 350° for 20-25 minutes or until a knife inserted comes out clean.
Reviews
-
We really enjoyed these little gems! I used chopped ham in place of the sausage -- just a personal preference that my family has. I also sauteed the onion (I used green onion) and bell peppers and then added the ham for a couple minutes as well. I might pump up the garlic powder a little bit the next time I make these. I also went a little heavy on the cheese. I baked these in my silicone muffin pans and they fell right out after baking. I did increase the baking time to about 30 minutes. I wrapped the leftover ones and have them in the freezer -- plus I did reheat one yesterday morning and it turned out great -- just about 20-25 seconds in the microwave. I think you could also add some chopped brocolli or shredded zucchini -- or even some hash browns to these. Thank you, Nicole for posting this recipe.
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These are terrific!!! They have transformed our breakfast rush into a calm and peaceful dance!! Best of all they take about a minute in the microwave to go from frozen to a hot brekky!! I have used pork, italian, farmers,and turkey sausage. I have added 1/2 c. frozen hash browns to the mix as well as many different kinds of cheeses. We love these muffins and they are a nice change from the usual breakfast fare. Thank you for sharing!
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Tweaks
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Nice simple recipe that is easy to adjust to personal taste. I cut it in half as there's only 3 of us but think they'd make great left overs or an easy breakfast for a crowd. I first sauted some chopped onion and red peppers and used bacon instead of sausage as that's what I had - also went heavy on the cheese and it worked out fine. I did find that 15 minutes in my oven was about right. Like another reviewers idea of adding hash browns and think I'd then make them in my BIG muffin tins to accommodate it all.
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We made these this past weekend. I used cayenne pepper instead of garlic (to limit garlic breath in the early morning). I reduced the size to cup of mix per muffin to ensure they did not exceed the muffin tin. Two of these reduced sized muffins seemed to be enough. Topped with "Red Hot" to add some more spice.
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These are a nice, quick breakfast. My only recommendation is to definitely use some muffin cups. I greased my favorite muffin tin. The one that the muffins always slide right out of. Not only did these stick to them something awful, but I really had to scrub to get the tin clean, even after soaking! I substituted ham for pork sausage and left out the green peppers. They reheat nicely out of the fridge, so I plan to freeze a few and see how that does. Thanks for sharing
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We really enjoyed these little gems! I used chopped ham in place of the sausage -- just a personal preference that my family has. I also sauteed the onion (I used green onion) and bell peppers and then added the ham for a couple minutes as well. I might pump up the garlic powder a little bit the next time I make these. I also went a little heavy on the cheese. I baked these in my silicone muffin pans and they fell right out after baking. I did increase the baking time to about 30 minutes. I wrapped the leftover ones and have them in the freezer -- plus I did reheat one yesterday morning and it turned out great -- just about 20-25 seconds in the microwave. I think you could also add some chopped brocolli or shredded zucchini -- or even some hash browns to these. Thank you, Nicole for posting this recipe.
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RECIPE SUBMITTED BY
Nicole Brummett
United States