When the eggs pop up – they are done!
They literally start to pop out of the pan and this tells you they are done.
Allow to cool for a few minutes and serve. They will flatten a bit as the cool.
They freeze great!
You can easily freeze these egg muffins. Just place in a freeze bag. I suggest you letting them thaw over night in the fridge and then reheating in the microwave for a super easy morning.
You have to try these scrambled egg muffins for an quick and easy breakfast idea. The kids and adults love them.
- 24 Eggs
- 1 tsp Pepper
- 1 tsp Salt
- 1 lb Sausage Browned and Drained
- 1 Green Bell Pepper Diced
- 1 cup Cheddar Cheese Shredded
Preheat oven to 350 degrees.
In a bowl, whisk together the eggs and season with the salt and pepper.
Spray a 2 muffin pans with nonstick spray.
Line the bottom of each muffin tin with the ground sausage.
Then top with the diced green bell pepper and the shredded cheese.
Pour the egg mixture over the top of these ingredients in the muffin tins.
Then bake for 22-25 minutes or until the eggs are set.
Let them cool about 5 minutes. (They will flatten a little as they cool).
Serve immediately or refrigerator or freeze the leftovers for an easy breakfast.
You can make a bunch of them ahead of time and then keep them in your fridge to use on other mornings. They heat up in minutes for quick and easy breakfasts.