"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Scrambled Egg Muffins, by Diana Walsh, is from The Schewe Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 lb bulk pork sausage 12 eggs 1/2 c chopped onion 1/4 c chopped green pepper 1/2 tsp salt 1/4 tsp pepper 1/4 tsp garlic powder 1/2 c shredded cheddar cheese
In skillet, brown sausage, drain. In a bowl, beat eggs. Add onion, green pepper, salt, pepper and garlic powder. Stir in sausage and cheese. Spoon by 1/3 c into greased muffin cups. Bake 350 for 20-25 minutes or until knife inserted near the center comes out clean.
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