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Scrambled Egg Muffins Recipe

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This recipe for Scrambled Egg Muffins, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kathryn Brock

Category:
Category:

Ingredients:  
Ingredients:  
1/2 pound bulk pork sausage
12 large eggs
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

Directions:
Directions:
Preheat oven to 350.
In a large skillet, cook sausage over medium heat until no longer pink; drain.
In a large bowl, beat eggs.
Add onion, green pepper, 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.

Freeze option: Cool baked egg muffins. Cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, 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 or until heated through. Yield: 1 dozen.

Personal Notes:
Personal Notes:
From Taste of Home website.

 

 

 

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