'After enjoying scrambled egg muffins at a local restaurant, I came up with this version that my husband likes even better,' writes Cathy Larkins of Marshfield, Missouri. They're pretty, hearty and fun to serve, too.

Allrecipes Member

Recipe Summary test

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a skillet, cook the sausage over medium heat until no longer pink; drain. In a bowl, beat the eggs. Add onion, green pepper, salt, pepper and garlic powder. Stir in sausage and cheese.

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  • Spoon by 1/3 cupfuls into greased muffin cups. Bake at 350 degrees F for 20-25 minutes or until a knife inserted near the center comes out clean.

Nutrition Facts

173 calories; protein 9.8g; carbohydrates 1.5g; fat 14.2g; cholesterol 203.8mg; sodium 322.7mg. Full Nutrition
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Reviews (277)

Most helpful positive review

Rating: 4 stars
02/04/2007
This recipe is very good. I went to another site to find out the nutritional info for it( I substituted all egg white) and this is what I found out. for 1 muffin: Calories are 49.9, Fat is 2.49g, sat fat is 1.4g, poly fat .1g, mono fat, .5g, cholestrol 6.8, sodium 154.4mg,potasium 23.2mg, carbs1.5mg, and protein 4.9g. Not Bad huh!! Read More
(517)

Most helpful critical review

Rating: 1 stars
04/14/2011
I undercooked these just slightly and still found them to be on the dry side. If I were to do them all over again, I'd use less egg, more cheese, and I'd add sauteed mushrooms. Then I think these would be bearable or perhaps even good, but this recipe didn't do it for me at all. Dry rubbery eggs just ain't my bag, baby. Read More
(7)
Rating: 4 stars
02/04/2007
This recipe is very good. I went to another site to find out the nutritional info for it( I substituted all egg white) and this is what I found out. for 1 muffin: Calories are 49.9, Fat is 2.49g, sat fat is 1.4g, poly fat .1g, mono fat, .5g, cholestrol 6.8, sodium 154.4mg,potasium 23.2mg, carbs1.5mg, and protein 4.9g. Not Bad huh!! Read More
(517)
Rating: 5 stars
08/26/2008
This is a great recipe for meal planning. However, I only cook them until they are no longer runny. Then I allow them to cool before I place them in labeled freezer bags. As they cool, they will thicken up. By doing this, they are not rubbery when they are taken out of the freezer and reheated. Read More
(384)
Rating: 5 stars
06/24/2009
Really good! I added 1/4 C. mayo and 1/4 C. water to scrambled egg mix so they would puff up, with incredible results. They rose about 1 inch above the muffin cup. I almost made half the recipe, but am glad I used the whole dozen, DH and son ate the last one this AM. Read More
(206)
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Rating: 4 stars
10/29/2007
These are very easy to prepare. I bake them and then store them in the freezer for use during the week. Watch them - it is easy to overbake! Read More
(131)
Rating: 4 stars
06/07/2010
This is a great use for most types of leftover veggies...I used mushrooms and red peppers with cooked bacon. Here is a solution for the messy cupcake pan - use the aluminum/tinfoil disposable cupcake liners. I tried paper and aluminum - the muffins stick to the paper cupcake liners - even with spraying them but the aluminum cupcake liners come off on their own...leaving behind a beautiful fluted design on the muffins. Read More
(131)
Rating: 5 stars
06/02/2009
These are very easy and very good. I made them with small differences, instead of the onion and pepper, I added about 1/3 cup mostly drained chunky salsa. I also used 8 eggs and 1 cup egg substitute. I made them in mini muffin pans (Cooks about 12 minutes and makes about 48 mini muffins) for a church reception and got LOTS of compliments. I also made some using just eggs, cheese, diced ham and salt and pepper. They were super popular! I made them Friday and kept them in some tupperware until Sunday. Then reheated them at 200 degrees for about 15 minutes. I'm going to have to see how well they freeze...because I got requests for more! Read More
(81)
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Rating: 5 stars
06/01/2009
These were super easy to prepare and my kids loved the idea of a hand-held breakfast. I did make a couple changes to suit our household. I cut the recipe in half, used two eggs and the rest were all egg whites. I used red pepper and added fresh garlic. I DID saute the veg in a small skillet while the sausage was cooking. Very good. Even I could eat them! I think I might add mushrooms next time or use bacon. TIP: If you use mostly egg whites like I did, be sure to grease the pan really well. Otherwise, you'll have a mess on your hands. Read More
(78)
Rating: 5 stars
01/05/2009
I really enjoyed these! To lighten them up, I used canadian bacon in place of the sausage, used 6 eggs and 6 egg whites, added extra veggies (red pepper, broccoli) and used light cheese (wouldn't recommend fat-free cheese for this recipe). One of these muffins, a yogurt and some fruit is a very filling protein-packed breakfast! Read More
(62)
Rating: 5 stars
08/18/2007
I cooked breakfast for a few friends this morning and was trying to think of something to do with eggs, green pepper, and onion. Voila! I had lil Smokies on hand, rather than the typical breakfast sausage, but those diced up worked just fine. Everyone loved these and they were SO easy to make for a group! I served them with optional sides of ketchup, salsa, or hot sauce. Read More
(61)
Rating: 1 stars
04/14/2011
I undercooked these just slightly and still found them to be on the dry side. If I were to do them all over again, I'd use less egg, more cheese, and I'd add sauteed mushrooms. Then I think these would be bearable or perhaps even good, but this recipe didn't do it for me at all. Dry rubbery eggs just ain't my bag, baby. Read More
(7)