Scrambled Egg Muffins

Scrambled Egg Muffins


Servings 12
Time Needed Prep
Ingredients 8
Difficulty Easy

Rating (click to rate)

5.0 based on 2 ratings.


  • 227 g Bulk Pork Sausage
  • 12 Eggs
  • 1/2 cup Onion chopped
  • 1/4 cup Green Capsicum chopped
  • 1/2 tsp Salt
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Pepper
  • 1/2 cup Cheddar Cheese shredded

Nutrition Information

Qty per
266g serve
Qty per
Energy 391cal 147cal
Protein 34g 13g
Fat (total) 26g 10g
 - saturated 8.5g 3.2g
Carbohydrate 2.41g 0.9g
 - sugars 0.97g 0.36g
Dietary Fibre 0.09g 0.04g
Sodium 594mg 223mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Scrambled Egg Muffins are pretty hearty and fun to eat.

Better than those served at restaurants and cafes!

Scrambled Egg Muffins | Stay at Home Mum


  1. Preheat oven to 180°.

  2. In a large skillet, cook sausage over medium heat until no longer pink; drain.

  3. In a large bowl, beat eggs. Add onion, green capsicum, salt, garlic powder and pepper. Stir in sausage and cheese.

  4. Spoon by 1/3 cupfuls into muffin cups coated with cooking spray.

  5. 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.
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