Scrambled Egg Muffins

12
Servings
10m
Prep Time
35m
Cook Time
45m
Ready In


"These are very attractive and even taste good cold. Nice to take along for a light lunch at work. I found this recipe at the back of a drawer with no credits as to author."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (113.4 g)
  • Calories 164.9
  • Total Fat - 11.7 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 221.9 mg
  • Sodium - 288 mg
  • Total Carbohydrate - 3.3 g
  • Dietary Fiber - 0.6 g
  • Sugars - 1.8 g
  • Protein - 10.9 g
  • Calcium - 80.5 mg
  • Iron - 1.3 mg
  • Vitamin C - 26 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350f

Step 2

Cook the sausage meat in a skillet until no longer pink, breaking up any lumps

Step 3

Drain the cooked sausage, allow to cool to room temperature

Step 4

Beat the dozen eggs in a large bowl, add jalapeno, onion, garlic powder, salt & pepper

Step 5

Gently stir in the cooked cooled sausage meat and cheese

Step 6

Divide the egg mixture between 12 lightly oiled muffin tins (apprx 1/3 cup each)

Step 7

Bake uncovered for 25-30 minutes or until a knife inserted in the center comes out clean

Tips & Variations


  • 12 hole muffin tin

Related

Sue Lau

Simple and satisfying! Would make a great addition to a brunch buffet when entertaining.

review by:
(30 May 2014)