Scrambled Egg Muffins

Saturday , 11, January 2014 Leave a comment

Scrambled Egg Muffin

No time for Breakfast?

Make these Egg muffins ahead and refrigerate or freeze…

Sky’s the limit on the number of variations you can make with this recipe!¬† ūüėČ


  • 1/2 lb. Pork Sausage…or Bacon…or Ham
  • 12 large¬†Eggs
  • 1/3 cup Milk
  • 1/4 – 1/2 cup Onion…diced
  • 1/4 cup Red or Green Pepper…diced
  • 1/2 tsp. Salt
  • 1/4 tsp. Garlic Powder
  • 1/4 tsp. Black Pepper
  • 1/2 cup Cheddar Cheese…shredded
  • 12 cup Muffin Pan


  • Heat oven to 350 degrees. Lightly grease 12 muffin cups or line with paper muffin liners.
  • Cook¬†sausage in a large skillet until¬†crumbly and¬†browned..about 10 to 15 minutes… drain.
  • Beat Eggs and Milk¬†in a large bowl.
  • Stir in Onion, Green Pepper, Salt, Pepper, Garlic powder.
  • Stir¬†in Sausage ( or whatever you chose to use )¬†and Cheddar Cheese
  • Add 1/3 cupful into each¬†muffin cups.
  • Bake until a knife inserted¬†in center comes out clean..about 20 to 25 minutes.

Recipe adapted from Taste of Home

Scrambled Egg Muffins


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