Sausage and Scallion Egg Muffins

Name: Sausage and Scallion Egg Muffins
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 3 link (raw dimensions: 4" long x 7/8" dia), cookeds cooked sausages, sliced; 12 large eggs eggs; 1 teaspoon sea salt; ½ teaspoon freshly ground black pepper; ½ cup shredded fontina cheese; 2 eaches scallions, chopped, or more to taste; 1 teaspoon dried parsley; 1 teaspoon dried basil; ½ teaspoon dried oregano; ½ teaspoon garlic powder; ¼ teaspoon red pepper flakes

Rating: 4.76 stars

17 Ratings
13 Reviews
8 Photos

I made these sausage and scallion egg muffins for Better Connecticut during my Cook Once Meals All Week series! The best part of these egg muffins is you can use any of your favorite fillings. I love to use leftover sausage, zucchini, spinach, and tomatoes. These are great to freeze and just quickly microwave for your on-the-go breakfast. For those following the Paleo diet or are gluten free, these are the perfect recipe for you! Make a salad and enjoy for lunch or dinner!

By Cindy Anschutz Barbieri

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Recipe Summary

prep:

20 mins

cook:

15 mins

total:

35 mins

Servings:

Yield:

12 muffins

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.

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Step 2

Pulse sausage into small pieces a mini food processor, about 5 times.
Step 3

Whisk eggs in a large bowl; season with salt and pepper. Fold in sausage, fontina cheese, scallions, parsley, basil, oregano, garlic powder, and red pepper flakes.
Step 4

Fill lined muffin cups evenly with egg mixture.
Step 5

Bake in the preheated oven until golden brown, 15 to 17 minutes.

Cook's Note:

Use 1/2 pound breakfast sausage, cooked and crumbled, instead of sausage links if desired.

Nutrition Facts

Per Serving:

108 calories; protein 8.3g 17% DV; carbohydrates 1g; fat 7.9g 12% DV; cholesterol 194.7mg 65% DV; sodium 287.5mg 12% DV. Full Nutrition

Reviews (13)

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17 Ratings

5 star values: 13
4 star values: 4
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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Christina Garcia

05/16/2017

Great recipe, I cooked for about 20 minutes, but could be that I had more gooey egg filling in mine or a bigger muffin tin. I crumbled the sausage instead of processing and subbed Mexican shredded cheese. I also sprinkled cayenne pepper instead instead of red peppers. Made about 18 muffins for me. Added sautéed garlic and onions instead of scallions, sautéed red and green peppers. Loved the edges of the tomatoes that I added in combination with the sausage- no soggy middle. I am experimenting with adding cheese to the tops now. Can't go wrong with this recipe! Thanks to the cook! Read More

Helpful

(4)

05/31/2017

Good- we used up Italian sausage and I sliced and diced it vs. the blender. Had asiago cheese so used that up. Next time I won't add the crushed red pepper- couldn't taste the scallions good. Baked in my Pampered Chef brownie pan. They puffed up and made exactly 12. Did everything else the same. Thanks for the idea! Read More

Helpful

(4)

MelissaLynn Adams

05/27/2019

We love these and make them at least once a week. We use shredded parmesan instead of the fontina cheese and we add in some chopped cherry tomatoes from our garden. Perfection! Also if you don't have all of the individual dried herbs you can replace them with Italian seasoning. Perfect for a Keto diet with only 1 gram of carbs per muffin. Read More

Helpful

(3)

melynn2369

01/03/2020

I absolutely love these and they're so flavorful! I follow the directions exactly and then add in some grape tomatoes. They usually take about 25-30 mins to cook but it's probably because of the juice of the tomatoes. They also store well in an airtight container in the fridge. Then when you're ready for one just pop it in the microwave to heat up. Read More

Helpful

(2)

Sandy Byrd

06/03/2018

This is an easy to make recipe. My husband is my taste tester and gave it 5 stars. He says that the more you eat these the more delicious they become. Oh and I forgot to add the scallions and used 4 blend grated Mexican cheese instead of the optional kind in the recipe. Read More

Helpful

(2)

Amy Walker

06/03/2017

Really good! I subbed cheddar cheese and omitted the red pepper flakes. Whole family liked these. Next time I'll add some diced bell pepper and maybe some mushrooms Read More

Helpful

(2)

KarenPChappell

11/16/2019

Thank you Cindy for this recipe. I make these all the time now for our breakfasts so I make a double batch. I do not have a food processor so chop the sausage up finely. I have also substituted ham or bacon. I add no salt since any of these processed meats is salty enough. I use the other herbs as stated in recipe. Perfect. For 24 I use 12 eggs and 1 pt egg whites. I never have Fontina cheese so use sharp cheddar. Sometime I will get Fontina to try it. I also add ribbons of fresh spinach to add to nutrients. I always put the meat cheese spinach and onions in the bottom of the greased cups before pouring the egg and herb mixture in. I give each cup a little stir before its 15 min bake. They are a nice breakfast with no carbs! Read More

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(1)

Michele Block

08/12/2018

So easy to make and real easy. Use anything in your frig. I used spinach, sausage and cheese. Yum! Read More

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(1)

Dinning Dave

08/03/2018

Great on-the-go breakfast. Added fresh cilantro. Read More

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Nutritional Information

Sausage and Scallion Egg Muffins

Servings Per Recipe: 12
Calories: 108

% Daily Value *

protein: 17 %

carbohydrates:

exchange other carbs:

dietary fiber: 1 %

sugars:

fat: 12 %

saturated fat: 15 %

cholesterol: 65 %

vitamin a iu: 7 %

niacin equivalents: 15 %

vitamin b6: 6 %

vitamin c: 1 %

folate: 7 %

calcium: 6 %

iron: 16 %

magnesium: 4 %

potassium: 3 %

sodium: 12 %

thiamin: 5 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Sausage and Scallion Egg Muffins

1 of 13

All Reviews

Christina Garcia

05/16/2017

Helpful

(4)

05/31/2017

Helpful

(4)

MelissaLynn Adams

05/27/2019

Helpful

(3)

melynn2369

01/03/2020

Helpful

(2)

Sandy Byrd

06/03/2018

Helpful

(2)

Amy Walker

06/03/2017

Really good! I subbed cheddar cheese and omitted the red pepper flakes. Whole family liked these. Next time I'll add some diced bell pepper and maybe some mushrooms

Helpful

(2)

KarenPChappell