Scrambled Egg Muffins

A fork holds half of a muffin-shaped scrambled egg muffin with visible sausage and green herbs, resting on another egg bite on a white plate with a sprig of parsley nearby.

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5 from 4 votes

You have to try these scrambled egg muffins for an quick and easy breakfast idea. The kids and adults love them.

Prep Time5

Cook Time30

Cool5

Total Time35

Course: Breakfast

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $12.72, $1.06 per Serving

Ingredients

24 Eggs
1 tsp Pepper
1 tsp Salt
1 lb Sausage Browned and Drained
1 Green Bell Pepper Diced
1 cup Cheddar Cheese Shredded

Instructions

Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, whisk together eggs, salt, and pepper until fully combined.
Spray a 2 muffin pans with nonstick spray.
Line the bottom of each muffin tin evenly with browned and drained sausage.
Top the sausage with diced green bell pepper and shredded cheddar cheese.
Pour the egg mixture evenly over the ingredients in each muffin tin.
Bake for 22-25 minutes or until the eggs are fully set.
Let the egg muffins cool for about 5 minutes before serving. They will flatten slightly as they cool.
Serve immediately or refrigerate or freeze the leftovers for an easy breakfast later.

Notes

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.

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