Cheesy Scrambled Egg Muffins

Cheesy Scrambled Egg Muffins


  • ½ lb bulk pork sausage
  • 12 large eggs
  • ½ cup onion chopped
  • ¼ cup green pepper chopped
  • ½ tbsp salt
  • ¼ tsp garlic powder
  • ¼ tsp pepper
  • ½ cup cheddar cheese shredded


  • Preheat oven to 350°
  • In a large skillet, cook sausage over medium heat until no longer pink; drain.
  • In a large bowl, beat eggs.
  • Add onion, green pepper, salt, garlic powder and pepper.
  • Stir in sausage and cheese.
  • Spoon by ⅓ cupfuls into muffin cups coated with cooking spray.
  • Bake 20-25 minutes or until a knife inserted in the center comes out clean.

Freeze option:

  • Cool baked egg muffins.
  • Cover and place on waxed paper-lined baking sheets and freeze until firm.
  • Transfer to resealable plastic freezer bags; return to freezer.
  • To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through.
Print Recipe