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Nutrition Facts
Serving Size 1 (86g) Recipe makes 12 servings
Calories 154
Calories from Fat 104		(67%)
Amount Per Serving		%DV
	Total Fat 11.6g	17%
	Saturated Fat 4.2g	21%
	Monounsaturated Fat 4.6g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 230mg		76%
Sodium 316mg		13%
Potassium 140mg		4%
Total Carbohydrate 1.5g		0%
	Dietary Fiber 0.2g	0%
	Sugars 0.9g
Protein 10.4g		20%
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Scrambled Egg Muffins

Recipe #12975 | 50 min | 30 min prep | add private note

⁽⁴⁴⁾ RATE IT NOW Print Recipe

By: Nicole Brummett
Oct 20, 2001

I got this recipe from a magazine. It's very easy to make and is great for any meal. Kids love them.

SERVES 12 , 1 dozen (change servings and units)

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

1
Brown sausage; drain well.
2
Preheat oven to 350°.
3
In a bowl, beat eggs, then add onion, green peppers, salt, pepper and garlic powder.
4
Stir in sausage and cheese.
5
Spoon 1/3 cupfuls into greased muffin cups.
6
Bake at 350° for 20-25 minutes or until a knife inserted comes out clean.

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Featured Reviews for This Recipe

From: TattooedMamaof2

On Oct 19, 2009

Great flavors, and super versatile! I made this for my husband who often has clients to train very early in the morning. These are great, he just grabs a few and goes. Thank you for a great recipe!

0 people found this review helpful

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From: jrusk

On Jul 29, 2009

These were very easy and tasty right out of the oven. I don't agree with the freezing and reheating of other reviewers. I put two in each freezer bag with the intention of taking them to work for breakfast. Unfortunately, when I thawed and reheated them they are very kitchen sponge like and blah. I threw the rest of them out that I had frozen. Oh well trial and error. Again, very good change of pace for a weekend breakfast, Thanks for sharing!

0 people found this review helpful

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From: Miss Elizabeth

On Jan 21, 2007

I LOVE this recipe! Living alone, I can make on the weekend and freeze them for a great breakfast during the work week I used bulk turkey breakfast sausage and have also used diced turkey breakfast links as I don't eat pork. Thank you for a winner!

8 people found this review helpful

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From: Bergy

On Sep 4, 2005

Lovely Brunch dish. These would work well on a buffet too. I made a third of the recipe with no problem. I filled the muffin tins to apprx 1/2" from the top - they puff right up. I used a Jalapeno pepper instead of green pepper and would like some hot sauce on the side. But that's just me - they are wonderful without it. Nice texture. Excellent do ahead recipe. I browned the sausage the day be fore, but them together a couple of hours before baking them - popped them in the oven 25 minutes before serving - timing is just right. Thanks gran, great recipe

6 people found this review helpful

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