Scrambled Egg and Sausage Cups Recipe

"To save time you can make the egg mixture up the night before and refrigerate just spoon into the muffin cups and bake in the morning! Add in some cooked finely cubed potatoes or whatever you like, these may also be baked in jumbo muffin tins for a slightly longer baking time "

Original is 12 servings

Metric US

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Ingredients

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1/2 pound bulk pork sausage (mild or spicy)
3 garlic cloves, minced
12 large eggs
1/2 medium onion, finely chopped (about 1/2 cup or 1 large green onion, finely chopped)

1/3 cup chopped green bell pepper
1/2 teaspoon seasoned salt
1/2 teaspoon fresh ground black pepper, or to taste
1/2 cup shredded cheddar cheese

Nutritional

Serving Size: 1 (89.4 g)
Calories 166.3
Total Fat - 11.7 g
Saturated Fat - 4.4 g
Cholesterol - 229.8 mg
Sodium - 292.4 mg
Total Carbohydrate - 1.7 g
Dietary Fiber - 0.2 g
Sugars - 0.7 g
Protein - 12.8 g
Calcium - 80.4 mg
Iron - 1.4 mg
Vitamin C - 0.9 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees F. Set oven rack to second-lowest position. Generously grease 12 regular-size muffin cups.

Step 2

In a skillet cook the sausage meat with garlic until browned; drain fat. In a large bowl whisk the eggs, then add in onion, bell pepper, salt and black pepper. Stir in the cooked sausage and shredded cheese.