Scrambled Egg MuffinsA fabulous morning treat!

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Scrambled Egg Muffins are pretty hearty and fun to eat. Better than those served at restaurants and cafes!

Scrambled Egg Muffins are pretty hearty and fun to eat. Better than those served at restaurants and cafes!

serves
12
time needed
prep cook
ingredients
8
difficulty
Easy
rating (click to rate)
5.0 based on 1 rating, click to rate

Ingredients

  • 227 grams 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


Method

  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.
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Notes

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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