Reviewed: Mar. 7, 2012

Add pancakes! I made pancakes and cut into pieces and placed at the bottom of each muffin with a little syrup. Then I poured the egg/sausage mix over top and cooked as directed. Tasted wonderful and was the first thing gone at the brunch potluck.

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Reviewer:

Freckled

Reviewed: Feb. 19, 2012

These are a really good start and are easily modified to your tastes. Great way to use omelet ingredients in an easy-to-eat-and-reheat form. Also great for low-carbers. Might be fun to try using a mini-muffin pan. I used a whole pound of medium spice breakfast sausage, eight eggs (all I had), 1/3 cup milk, chopped bell pepper (had no green chiles), green onions, sharp cheddar cheese, and more garlic powder. Filled the muffin cups almost full and baked 35-40 minutes until nice and firm. Make sure to spray the pan with cooking spray!

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Reviewer:

derek_j

Reviewed: Jan. 15, 2012

Thank you for posting this it was awesome! I am already thinking of ways to change it up with different Ingredients and topping

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Reviewer:

Shelly

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Holland, Michigan, USA

Reviewed: Dec. 1, 2011

Great idea, but very bland...I will use the spicier sausage next time.

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Reviewer:

cjcull

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Wyoming, Michigan, USA

Reviewed: Jul. 21, 2011

This was ok. I added some shredded colby cheese and I used half bacon and half sausage (because I didn't have much of either). I think it would be better to use maybe a sharp cheddar cheese and to use a whole can of the green chilies; it was just a little bland. And also I would use the paper liners for the muffin cups - clean up was a bear!!

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Reviewer:

Lori

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Cooking Level: Intermediate

Home Town: Zanesville, Ohio, USA

Living In: Glendale, Arizona, USA

Reviewed: Apr. 27, 2011

I made these yesterday and they were delicious! As recommended by others I did modify the recipe. Instead I used egg whites (egg beaters), spicy sausage, and used salsa to give it a kick. I also added a little cheese on top. I really like that these are all protein and can be made in a healthy way for low carb diets. I had them left over for breakfast and snacks today! Can’t wait to make them again. ONLY WARNING: my muffin pan is still soaking from yesterday to try to get all the egg out…. GREASE GREASE GREASE!

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Reviewer:

kristinvsw

Reviewed: Mar. 24, 2011

I made a half recipe of this (a little over a quarter of a pound) and used ground turkey that I spiced up to taste like ground pork breakfast sausage (sage, paprika, little red pepper flake, brown sugar, coriander, garlic powder, onion powder). I ended up leaving out the onion only because I figured that I had added onion powder and didn't want to cut up an onion just to use a little anyhow. I've made scrambled egg muffins before so I knew to grease the heckfire out of my tins before adding the egg mixture. To make it easier, I evenly portioned the cooked turkey meat into the six muffin tins, then poured the egg mix over each individual portion. This was really easy and well loved by all of us. Next time, I might add chopped ham and shredded cheese or do all chopped vegetables. GREAT kid pleaser.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Feb. 21, 2011

I made these pretty much as stated, except I used eggbeaters + two eggs. They were fabulous! Who would have thought that something so easy would be so good! My 21 month old gobbled them up!

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Reviewer:

DEBBIE8489

Reviewed: Feb. 12, 2011

I used turkey sausage instead and omitted the green chile peppers and it turned out great. This is an easy, low carb breakfast that I will definitely make often.

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Reviewer:

KosherHottie

Reviewed: Jan. 31, 2011

My only adjustment to this recipe was adding some green pepper. The muffins turned out very poorly, despite sticky to the recipe. The were very bland tasting and very dry. The idea behind this recipe is good, but I won't make this again.

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