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Scrambled Egg Muffins

Scrambled Egg Muffins

Quick, healthy and easy to reheat for on the go.


  1. 1/2 pound bulk pork sausage

  2. 12 eggs

  3. 1/2 cup chopped onion

  4. 1/2 cup chopped green bell pepper, or to taste

  5. 1/2 teaspoon salt

  6. 1/4 teaspoon ground black pepper

  7. 1/4 teaspoon garlic powder

  8. 1/2 cup shredded Cheddar cheese


  1. Preheat oven to 350 degrees. Lightly grease 12 muffin cups, or line with paper muffin liners.

  2. Heat a large skillet over medium-high heat and stir in sausage; cook and stir until sausage is crumbly, evenly browned, and no longer pink, 10 to 15 minutes; drain.

  3. Beat eggs in a large bowl. Stir in onion, green pepper, salt, pepper, and garlic powder. Mix in sausage and Cheddar cheese. Spoon by 1/3 cupfuls into muffin cups.

  4. Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.

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