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Sausage and Scallion Egg Muffins

Rated as 4.71 out of 5 Stars

"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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35 m servings 108
Original recipe yields 12 servings (12 muffins)


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  1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
  2. Pulse sausage into small pieces a mini food processor, about 5 times.
  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.
  4. Fill lined muffin cups evenly with egg mixture.
  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; 7.9 1 8.3 195 288 Full nutrition

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Read all reviews 11
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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...

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...

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 do...

I didn’t have all the ingrients on hand,however, the end result was very good. Our brunch guests asked for the recipe. I make variations of this recipe often as its a convenient and healthy snac...

Very good! I used turkey bacon instead of sausage and I also added some tabasco for a little kick. Then I sprinkled some shredded cheese instead of the Fontina. Overall very good recipe!

Delicious! To the original recipe, I added 6 thin-sliced deli slices of chopped sweet ham, 3/4 C. grated Sharp Cheddar, only 1/2 tsp. salt, and 1/2 cup thawed chopped spinach. Baked for 18 minut...

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

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

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 us...