Scrambled Egg Muffins

Name: Scrambled Egg Muffins
Ingredients: 1/2 pound bulk pork sausage; 12 large eggs; 1/2 cup chopped onion; 1/4 cup chopped green pepper; 1/2 teaspoon salt; 1/4 teaspoon garlic powder; 1/4 teaspoon pepper; 1/2 cup shredded cheddar cheese

8 ingredients

5 steps

Ingredients

1/2 pound bulk pork sausage
12 large eggs
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

Directions

1

Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain.
2

In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese.
3

Spoon by 1/3 cupfuls into muffin cups coated with cooking spray. Bake 20-25 minutes or until a knife inserted in the center comes out clean.
4

Cool baked egg muffins. Cover and place on waxed paper-lined
5

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.