Scrambled Egg Muffins Recipes

Steps:

• Brown sausage; drain well.
• Preheat oven to 350°.
• In a bowl, beat eggs, then add onion, green peppers, salt, pepper and garlic powder.
• Stir in sausage and cheese.
• Spoon 1/3 cupfuls into greased muffin cups.
• Bake at 350° for 20-25 minutes or until a knife inserted comes out clean.

Steps:

• 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 1/3 cupfuls into greased muffin cups. Bake until a knife inserted in the center comes out clean, 20-25 minutes.Freeze option: Cool baked egg muffins. Cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to freezer container; 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.

Steps:

• Preheat oven to 350°. In a large bowl, whisk eggs, salt, pepper and garlic powder until blended. Stir in mushrooms, chiles, ham, onion and cheese. Spoon about 1/4 cup mixture into each of 24 greased muffin cups., Bake 18-20 minutes or until eggs are set, rotating pans halfway. Let stand 10 minutes before removing from pans. If desired, serve with pico de gallo., , Freeze option: Freeze cooled, baked eggs in resealable plastic freezer bags. To use, microwave each serving on high for 1-1/4 to 1-1/2 minutes or until heated through.

Steps:

• Scramble eggs without butter or cream, stir in chopped sundried tomato and torn fresh basil, and pile on toasted English muffin halves.

Steps:

• Preheat oven to 400 degrees. Spray a baking sheet with nonstick cooking spray; place bacon on prepared baking sheet and transfer to oven. Bake until crisp, 10 to 15 minutes.
• Meanwhile, in a small bowl, whisk together egg whites, egg, chickpeas, and milk. Coat 4 cups in a 6-cup standard muffin tin with nonstick cooking spray. Divide egg mixture evenly among prepared cups. Remove bacon from oven and cut with kitchen shears or thinly slice into 1/2-inch pieces. Sprinkle bacon over eggs and top each with 1 teaspoon Parmesan.
• Transfer to oven and bake until eggs puff and are cooked through, 12 to 15 minutes. Remove egg muffins from muffin pan and let cool slightly before serving.

Steps:

• Preheat oven to 350°F.
• Brown sausage; drain well.
• In a bowl mix EggBeaters with onion, green peppers, salt, pepper and garlic powder.
• Stir in sausage and cheese.
• Spoon 1/3 cupfuls into greased muffin cups.
• Bake at 350°F for 20-25 minutes or until a knife inserted comes out clean.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups, or line with paper muffin liners.
• Heat a large skillet over medium-high heat and stir in sausage; cook and stir until sausage is crumbly, evenly browned, and no longer pink, 10 to 15 minutes; drain.
• Beat eggs in a large bowl. Stir in onion, green pepper, salt, pepper, and garlic powder. Mix in sausage and Cheddar cheese. Spoon by 1/3 cupfuls into muffin cups.
• Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.

Steps:

• Crack 7 whole eggs into a medium bowl. Separate remaining egg. Add yolk to the bowl; reserve white for another use. Pour in milk. Whisk until thoroughly combined and bubbles form on top.
• Melt bacon grease in a pan over medium heat. Pour in egg mixture, followed by bacon bits. Cook and stir until set but still moist, 3 to 5 minutes. Season with salt.

Steps:

• Preheat oven to 350 degrees.
• Spray a 12-cup muffin pan with non-stick cooking spray (the heavier you spray, the less it will stick) or use thick muffin liners.
• In a large mixing bowl, beat eggs. Add in remaining ingredients and mix together.
• Scoop 1/3 cup of mixture into each muffin liner.
• Bake for 20-25 minutes or until the center of the muffin is completely cooked.