Scrambled Egg Muffins
Recipe: #11664
December 31, 2013
Categories: Breakfast, Pork Sausage, Eggs, Brunch, Oven Bake, Gluten-Free, Low Carbohydrate, more
"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."
Ingredients
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 by Step Method
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
- 12 hole muffin tin