Scrambled Egg Muffins

Scrambled Egg Muffins

"'After enjoying scrambled egg muffins at a local restaurant, I came up with this version that my husband likes even better,' writes Cathy Larkins of Marshfield, Missouri. They're pretty, hearty and fun to serve, too."
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Ingredients

30 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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Directions

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  1. In a skillet, cook the sausage over medium heat until no longer pink; drain. In a bowl, beat the eggs. Add onion, green pepper, salt, pepper and garlic powder. Stir in sausage and cheese.
  2. Spoon by 1/3 cupfuls into greased muffin cups. Bake at 350 degrees F for 20-25 minutes or until a knife inserted near the center comes out clean.

Reviews

Read all reviews 275
  1. 365 Ratings

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Most helpful positive review

This recipe is very good. I went to another site to find out the nutritional info for it( I substituted all egg white) and this is what I found out. for 1 muffin: Calories are 49.9, Fat is 2.49g...

Most helpful critical review

I undercooked these just slightly and still found them to be on the dry side. If I were to do them all over again, I'd use less egg, more cheese, and I'd add sauteed mushrooms. Then I think thes...

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This recipe is very good. I went to another site to find out the nutritional info for it( I substituted all egg white) and this is what I found out. for 1 muffin: Calories are 49.9, Fat is 2.49g...

This is a great recipe for meal planning. However, I only cook them until they are no longer runny. Then I allow them to cool before I place them in labeled freezer bags. As they cool, they will...

Really good! I added 1/4 C. mayo and 1/4 C. water to scrambled egg mix so they would puff up, with incredible results. They rose about 1 inch above the muffin cup. I almost made half the recipe...

This is a great use for most types of leftover veggies...I used mushrooms and red peppers with cooked bacon. Here is a solution for the messy cupcake pan - use the aluminum/tinfoil disposable cu...

These are very easy to prepare. I bake them and then store them in the freezer for use during the week. Watch them - it is easy to overbake!

These are very easy and very good. I made them with small differences, instead of the onion and pepper, I added about 1/3 cup mostly drained chunky salsa. I also used 8 eggs and 1 cup egg subs...

These were super easy to prepare and my kids loved the idea of a hand-held breakfast. I did make a couple changes to suit our household. I cut the recipe in half, used two eggs and the rest were...

I really enjoyed these! To lighten them up, I used canadian bacon in place of the sausage, used 6 eggs and 6 egg whites, added extra veggies (red pepper, broccoli) and used light cheese (wouldn...

I cooked breakfast for a few friends this morning and was trying to think of something to do with eggs, green pepper, and onion. Voila! I had lil Smokies on hand, rather than the typical breakfa...

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