Scrambled Egg Muffins

Scrambled Egg Muffins

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


      • 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


      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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