Sausage And Scallion Egg Muffins Recipes

Steps:

• 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.

Steps:

• In a large nonstick skillet, brown sausage with onion; drain.
• In a large mixing bowl, combine the sausage mixture with the remaining ingredients; mix well.
• Spoon into greased muffin cups, filling 2/3 full.
• Bake in a 350° oven for about 25 minutes or until a knife comes out clean.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• In a large bowl, combine eggs, chiles, onion, garlic powder, salt pepper and sausage; mix well. Spoon 1/4 cup of sausage mixture into each prepared muffin cup.
• Bake in preheated oven for 15 to 20 minutes, until egg has set and a toothpick inserted into each 'muffin' comes out clean.

Steps:

• Warm large nonstick skillet over medium heat.
• Add sausage, and cook until heated through, 8 to 10 minutes.
• Meanwhile, break eggs into a bowl, and beat lightly with a fork.
• Stir in scallions, salt, pepper and hot pepper sauce.
• Melt butter in the skillet with the sausage over medium-low heat.
• Pour in eggs.
• Cook, stirring almost continuously, until eggs are set but still soft and creamy, 6 to 8 minutes.
• Serve hot.

Steps:

• Preheat oven to 425°F. and butter twelve 1/3-cup muffin tins.
• In a skillet cook bacon over moderately low heat until crisp and transfer to paper towels to drain, reserving 1/4 cup bacon fat. Crumble bacon.
• In a bowl whisk together flour, baking powder, sugar, salt, Gruyère, scallion, and bacon. In a small bowl whisk together milk, egg, mustard, and reserved bacon fat. Add milk mixture to flour mixture, stirring until just combined (do not overmix).
• Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean.