Scrambled Egg and Sausage Cups
Created by KittenCal on December 22, 2011
- Servings: 12
- Prep Time: 25m
- Cook Time: 22m
- Recipe #3647
Ingredients
- 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
How to Make
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Step 1: Preheat oven to 350 degrees F. Set oven rack to second-lowest position. Generously grease 12 regular-size muffin cups.
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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.
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Step 3: Spoon about 1/3 cup of the egg/sausage mixture into each greased muffin tin. Bake for about 22-25 minutes or until just set.
Nutritional Facts
- 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