Scrambled Egg MuffinsA fabulous morning treat!

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

serves
12
time needed
prep cook
ingredients
8
difficulty
Easy
rating (click to rate)
5.0 based on 22 ratings, 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


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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.

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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