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 24 eggs, 1 teaspoon salt, and 1 teaspoon pepper until fully combined.
Spray a 2 muffin pans with nonstick spray.
Line the bottom of each muffin tin evenly with 1 pound browned and drained sausage.
Top the sausage with 1 diced green bell pepper and 1 cup 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.

Nutrition