Scrambled Egg Muffins

I love how easy these two recipes are to make.  They freeze well for a quick breakfast meal or snack.

   Scrambled Egg Muffins

Ingredients:

• ½ lb pork sausage
• 12 eggs
• ½ cup chopped onion
• ½ cup chopped green pepper

Directions:

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

Recipe From: http://www.food.com/recipe/scrambled-egg-muffins-12975#ixzz1oUIdSgiA

These ones are so pretty ~  I bought some of these silicon muffin cups at Grocery Outlet the other day.  They are in bright florescent colors and so pretty to look at.  I can’t wait to make these:

  Egg Muffins

(Makes 12 muffins)

15 eggs (for silicone muffin pans,  use 12 eggs for metal muffin tins or individual silicone cups. You can use less egg yolks and more egg white if you prefer.)
1-2 tsp. Spike Seasoning-  or use your favorite seasoning
1-2 cups grated low fat cheese (I like sharp cheddar or a blend of cheddar/Jack cheese, use less cheese if using meat)
Add Favorite Veggies, Meat and Cheese:

     Optional but highly recommended, 3 green onions diced small, chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc. (Using veggies will reduce the fat content)

      Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage
Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.

In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add Spike, and beat well.  Pour egg into each muffin cup until it is 3/4 full.

Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep more than a week in the refrigerator. Egg muffins can be frozen and reheated.  For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat

Recipe From: http://www.kalynskitchen.com/2006/10/egg-muffins-revisited-again.html

Enjoy~ Pin It