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Scrambled Egg Muffins


(Serves 6).

 These scrambled egg muffins are a great way to change up your daily breakfast menu. You can add a different meat or lots of vegetables to expand the selection and accommodate a variety of personal tastes.  They work up quickly and are fun to make. 


  • ½ pound ground pork sausage; I really like chorizo for an added kick
  • 12 eggs
  • ½ cup chopped onion
  • ½ cup chopped green or red bell pepper
  • ½ cup1/2 chopped tomato
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • ½ cup shredded cheese of your choice.


  1. Preheat oven to 350 degrees. Lightly grease 12 muffin tin or line with paper muffin liners.
  2. 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 – about 10-15 minutes; drain.
  3. 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 tin.
  4. Bake in preheated oven until a knife inserted near the center comes out clean, 20-25 minutes.
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