Scrambled Egg Muffins

A make-ahead recipe for those busy mornings when you may not have time to eat breakfast. These are great
to grab on the go! They’ll keep one week in the refrigerator. Microwave 30 seconds to warm before eating.

Add any variation…bacon, ham, cheese, spinach, mushrooms, tomatoes, broccoli, olives. Whatever you want!

Scrambled Egg Muffins

1/2 pound ground pork or turkey sausage
12 eggs
1/2 cup chopped onion (I use dried onion flakes)
1/4 cup chopped green pepper (Zach doesn’t like green pepper, so I leave this out)
1/2 t. salt
1/4 t. garlic powder
1/4 t. pepper
1/2 cup shredded cheddar cheese
Preheat oven to 350 degrees F. In large skillet cook sausage over medium heat until no longer pink. Drain.

In large bowl, beat eggs. Add onion, green pepper, salt, garlic powder, and pepper. Stir in sausage and cheese.

Spoon by 1/2 cupfuls into muffin cups coated with cooking spray. Bake 20-25 minutes or until a knife inserted near the center comes out clean. Yield 12 muffins.

Enjoy!