Scrambled Egg Muffins
After enjoying scrambled egg muffins at a local restaurant, I came up with this version that my husband likes even better. They're pretty, hearty and fun to serve, too. —Cathy Larkins, Marshfield, Missouri
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
Reviews
Easy, quick way to make an omelet for breakfast, and the ingredients can be changed up to suit your tastes. I made mine with bacon and three different kinds of cheeses.
They were very good when eaten right away but freezing made the muffins rubbery.
No comment left
No comment left
Made 24 mini muffin size for a church breakfast! Great, easy hand held breakfast item. For us, we added extra seasoning. Skipped liners and sprayed cups. As a volunteer feild editor with Taste of Home I enjoy making quick to assemble recipes using traditional ingredients in a new way!
These muffins are so easy and tasty! My whole family loved them. It is easy to change to your tastes too!
Added some mushrooms and diced potatoes, kids love them on the way out the door.Good job!!!
Great time saver ! Makes a great breakfast sandwich just egg in microwave and English muffin in toaster . Squash egg with fork and out the door. Try it with diced ham or chorizo yum. Tried in silicone cups and they just popped right out .
I made these and they taste WONDERFUL, but they completely collapsed. How do I keep this from happening?
Great idea with so many variations that can be done. I would say that 2 per portion is a bit more realistic.