Scrambled Egg Muffins

(6 servings) Printable Version

1/2 pound bulk pork sausage
12 large eggs
1/2 cup chopped onion
1/4 cup chopped bell pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 cup shredded Cheddar cheese

Brown the sausage and drain.

Beat the eggs. Add onion, peppers, salt, pepper and garlic powder. Stir in sausage and cheese. Spoon by 1/3 cupfuls into greased muffin tins.

Bake at 350 degrees for 20 to 25 minutes or until a knife inserted in the center comes out clean. Two muffins make a nice serving size.

Note From Recipe Submitter:
A nice variation that my friend Amy does: brown the sausage WITH the peppers and onions. Skip the salt. Instead of garlic powder, use fresh garlic (about 3 small cloves - pressed).

Also See:
Another version of Scrambled Egg Muffins

This is a great breakfast for groups since everything is made in the same muffin tin and all servings are hot and ready at the same time.

Mr Breakfast would like to thank The Boss for this recipe.

Recipe number 187. Submitted 5/5/2002.

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