There is nothing special about the recipe for these little treats. These muffins are simply portable (and cute!) scrambled eggs! I like to serve them with these tortillas and a bit of salsa. They make a great offering for a holiday meal when you want to serve something tasty for breakfast but don’t want to add even more work to your already busy day in the kitchen. In case you know of any holidays coming up… Let me know if you do.
These would also be perfect for a special occasion brunch with friends and certainly are better than many of those other egg casseroles that are often served!
scrambled egg muffins
(Make your scrambled egg muffins using the same ingredient proportions that you would use for scrambled eggs.)
1/4 lb sausage, removed from casings and divided into small pieces (optional)
1/2 – 1 onion, chopped
1/2 – 1 red or green bell pepper, chopped
mushrooms, green onions, or any other favorite vegetables or greens
1/2 cup shredded cheddar cheese
Preheat your oven to 350.
In a skillet, saute your sausage (if using) and vegetables until sausage is cooked. Let cool slightly.
In a bowl, whisk together the eggs. Add the sauteed mixture to the eggs and stir well to combine. Salt to taste.
Generously coat a muffin pan with cooking spray or butter. Divide the egg mixture among the muffin cups, filling about 2/3 full. Top each “muffin” with shredded cheese.
Bake for 15-20 minutes, or until the tops of the muffins are golden brown.