by Bette G. Rinehart
Perfect for an elegant brunch, breakfast in bed, or just a fun twist on the usual Sunday morning eggs, these scrambled egg muffins come together quickly and easily. Even a child can help -- mixing and measuring or chopping vegetables.
Feel free to swap ingredients in this versatile recipe. Substitute bacon for the sausage or skip the meat altogether and just add veggies. Best of all, each muffin can be individualized so that everyone can enjoy a scrambled egg muffin exactly the way they like it!
You can freeze the leftovers and bring them out for a quick and easy weekday breakfast. Reheat in the microwave for 30 to 75 seconds, depending on the wattage.
Prep time: 10 minutes | Total time: 30 minutes | Yield: 12 servings
• 1/2 pound bulk pork sausage or 1/4 pound Canadian bacon, diced
• 12 eggs or 6 eggs and 1 1/2 cup egg whites
• 6 tablespoon milk
• 1/2 cup chopped onion
• 1/4 cup chopped green pepper
• 1/2 teaspoon salt (optional)
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/2 cup shredded low-fat cheddar cheese
Preheat the oven to 350°.
In a skillet, cook the sausage over medium heat until no longer pink. Drain and cool somewhat.
Meanwhile, in a medium bowl, beat the eggs and water. Add the onion, green pepper, salt, pepper and garlic powder. Stir in sausage and cheese.
Spoon 1/3 cup into each greased muffin cups. Bake for 20-25 minutes or until a knife inserted near the center comes out clean.
If you're worried that the eggs will to stick to the muffin tins, use aluminum cupcake liners. They come off on their own and leave a beautiful fluted design on the muffins.
How will you put yours together? Let us know how you like the recipe and have changed it up to suit you and your family!