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My review
Sausage and Scallion Egg Muffins
Cindy Anschutz Barbieri
"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!"
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Ingredients
35 m servings 108 calsOriginal recipe yields 12 servings (12 muffins)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Pulse sausage into small pieces a mini food processor, about 5 times.
- 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.
- Fill lined muffin cups evenly with egg mixture.
- Bake in the preheated oven until golden brown, 15 to 17 minutes.
Footnotes
- Cook's Note:
- Use 1/2 pound breakfast sausage, cooked and crumbled, instead of sausage links if desired.
Nutrition Facts
Per Serving: 108 calories; 7.9 g fat; 1 g carbohydrates; 8.3 g protein; 195 mg cholesterol; 288 mg sodium. Full nutrition
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Reviews
Read all reviews 4Most helpful
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Newest
5/30/2017
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. Ba...
5/16/2017
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 shred...
6/3/2017
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