Scrambled Egg Muffins are pretty hearty and fun to eat.
Better than those served at restaurants and cafes!
Preheat oven to 180°.
In a large skillet, cook sausage over medium heat until no longer pink; drain.
In a large bowl, beat eggs. Add onion, green capsicum, salt, garlic powder and pepper. Stir in sausage and cheese.
Spoon by 1/3 cupfuls into muffin cups coated with cooking spray.
Bake 20-25 minutes or until a knife inserted near the center comes out clean.
Recipe Hints and Tips:
- Scrambled Egg Muffins can be frozen up to one week. Cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to resealable plastic freezer bags; return to freezer.
- When you want to eat it again, 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.