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Breakfast Egg Muffins

Name: Breakfast Egg Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 dozen.
Ingredients: 1/2 pound bulk pork sausage; 12 large eggs; 1/2 cup chopped onion; 1/4 cup chopped green pepper; 1/2 teaspoon salt; 1/4 teaspoon garlic powder; 1/4 teaspoon pepper; 1/2 cup shredded cheddar cheese

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Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

1 dozen

After enjoying scrambled egg muffins at a local restaurant, I came up with this breakfast egg muffins recipe that my husband likes even better. They're pretty, hearty and fun to serve, too. —Cathy Larkins, Marshfield, Missouri

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Ingredients

1/2 pound bulk pork sausage
12 large eggs
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

Directions

Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; 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 greased muffin cups. Bake until a knife inserted in the center comes out clean, 20-25 minutes.
Freeze option: Cool baked egg muffins. Place on waxed paper-lined baking sheets, cover and freeze until firm. Transfer to freezer container; return to freezer. To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or microwave each muffin on high 30-60 seconds or until heated through.