Scrambled Egg Muffins – a delicious recipe with pork sausage, eggs, onion, green pepper, salt, garlic. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 350u00b0. 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 muffin cups coated with cooking spray. Bake 20-25 minutes or until a knife inserted in the center comes out clean.
4
Cool baked egg muffins. Cover and place on waxed paper-lined
5
and freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350u00b0 oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through.
640
kcal
Calories
43
g
Fat
7
g
Carbs
58
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 pound bulk pork sausage, 12 large eggs, 1/2 cup chopped onion, 1/4 cup chopped green pepper, and more.
Yes, Scrambled Egg Muffins falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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