Description
Scrambled Egg Muffins are the perfect breakfast solution for busy mornings. Made with savory pork sausage, colorful bell peppers, and a sprinkle of Cheddar, these muffins offer a delicious blend of protein and flavor in every bite. Their compact, muffin-like shape makes them easy to grab on the go, while still providing a hearty start to your day.
This recipe is not only quick and easy but also versatile—you can easily swap ingredients to suit your taste, adding mushrooms, spinach, or a hint of spice with jalapeños. These muffins freeze well, making them a convenient meal prep option that can be reheated anytime for a tasty breakfast or snack.
Ingredients
Units
Scale
- 1 pound pork sausage
- 12 large eggs
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper (any color)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 cup shredded Cheddar cheese
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with muffin papers.
- In a skillet over medium heat, cook the sausage until browned. Drain excess grease.
- In a large mixing bowl, beat the eggs, then add the cooked sausage, onion, bell pepper, salt, black pepper, and garlic powder. Stir to combine.
- Evenly distribute the egg mixture into the prepared muffin cups, filling each about 3/4 full.
- Sprinkle shredded Cheddar cheese over each muffin cup.
- Bake in the preheated oven for 20-25 minutes, or until eggs are set and tops are golden.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 12 muffins
- Calories: 140 kcal per muffin