Scrambled Egg Muffins Recipe
After enjoying scrambled egg muffins at a local restaurant, I came up with this version that my husband likes even better. They're pretty, hearty and fun to serve, too. —Cathy Larkins, Marshfield, Missouri
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
contains eggs
- 1/2 teaspoon salt
- 1/2 cup chopped onion
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/2 cup shredded cheddar cheese
- 12 eggs
- 1/4 cup chopped green pepper
- 1/2 pound jimmy dean(r) premium pork sausage roll
- Carbohydrate 6.76250302269518 g
- Cholesterol 10.675 mg
- Fat 2.91385625267658 g
- Fiber 0.178118367244067 g
- Protein 5.53665068515815 g
- Saturated Fat 1.83627010203228 g
- Serving Size 1 1 serving (157g)
- Sodium 163.165310363473 mg
- Sugar 6.58438465545111 g
- Trans Fat 0.152786169339185 g
- Calories 75 calories
Directions Preheat oven to 350degrees. In a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese. Spoon by 1/3 cupfuls into muffin cups coated with cooking spray. Bake 20-25 minutes or until a knife inserted near the center comes out clean. Yield: 1 dozen. Originally published as Scrambled Egg Muffins in Quick Cooking January/February 1999, p12 Nutritional Facts 1 serving (1 each) equals 133 calories, 10 g fat (4 g saturated fat), 224 mg cholesterol, 268 mg sodium, 2 g carbohydrate, trace fiber, 9 g protein. Print Add to Recipe Box Email a Friend
