Scrambled Egg Muffins

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Pretty, hearty, and fun to serve, these scrambled egg muffins with plenty of sausage and cheese make filling treats. Try them for bridal or baby showers, football Sundays, or weekend sleepovers. Foil-wrapped, they're even perfect finger food for picnics or breakfast on the go!
Image of Scrambled Egg Muffins





Prep Time:

10 minutes

Cook Time:

20 minutes


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  1. Step 1.

    Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups, or line with paper muffin liners. Heat a large skillet over medium-high heat and stir in sausage. Cook, stirring, until sausage is crumbly, evenly browned, and no longer pink, 10�15 minutes

  2. Step 2.

    then drain. Add 6 eggs to your Whiskware Egg Mixer and shake well. Pour eggs in with sausage. Repeat with remaining 6 eggs. Add onion, green pepper, salt, pepper, and garlic powder and stir to combine. Stir in cheese. Spoon mixture by 1/3-cupfuls into muffin cups. Bake in preheated oven until a knife inserted near the center comes out clean, 20�25 minutes.

Don't Forget

Eggs are fluffier when made with our Egg Mixer

egg mixer


Cleanly + easily crack eggs and separate yolks with our built in lid design.

egg mixer


Secure the lid and evenly whip air in up to 8 eggs at once with the confidence that none of it will spill.

egg mixer


Dishwasher safe and BPA free means that cleanup is a snap!

Recipe Note

WHIP THIS UP WHEN: Say congratulations, good luck - or simply good morning - with stylish, savory egg and sausage mini-muffins. DON'T FORGET: The Whiskware Egg Mixer whips up perfectly frothy eggs in a flash, and features a built-in egg cracker, a removable egg separator, and minimal mess.

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