Scrambled Egg Muffins
Category
Breakfast
Servings
1
Prep Time
10 minutes
Cook Time
20 minutes
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!
Ingredients
- 1/2 pound bulk pork sausage
- 12 eggs
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper, or to taste
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/2 cup shredded Cheddar cheese
Directions
- 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
- 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.
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.
Nutrition
Carbs 1.6 grams, Cholesterol 202 milligrams, Fat 10.6 grams, Protein 10.2 grams, Saturated Fat 4 grams, Sodium 365 milligrams, Sugar 0.9 grams, Calories 143
