Scrambled Egg Muffins Recipe
These scrambled egg muffins with plenty of sausage and Cheddar cheese make a filling and fun treat at your next brunch. They're pretty, hearty, and fun to serve.
Easily customizable to your own tastes, these easy breakfast egg muffins can be made ahead for a delicious on-the-go meal!
Love these but they all stuck to the cupcake liners and looked messy and ripped apart when I took them out. Next time I'll just use a greased muffin pan!
Sausage, eggs and seasoning baked into savory 'muffins'.
Use bacon strips to form the outer edge of these egg muffins easily adaptable to whatever omelette fillings you like.
These are very easy and very good. I made them with small differences, instead of the onion and pepper, I added about 1/3 cup mostly drained chunky salsa. I also used 8 eggs and 1 cup egg substitute. I made them in mini muffin pans (Cooks about 12 minutes and makes about 48 mini muffins) for a church reception and got LOTS of compliments. I also made some using just eggs, cheese, diced ham and salt and pepper. They were super popular! I made them Friday and kept them in some tupperware until Sunday. Then reheated them at 200 degrees for about 15 minutes. I'm going to have to see how well they freeze...because I got requests for more!
This is a great recipe for meal planning. However, I only cook them until they are no longer runny. Then I allow them to cool before I place them in labeled freezer bags. As they cool, they will thicken up. By doing this, they are not rubbery when they are taken out of the freezer and reheated.