Sausage And Scallion Egg Muffins Recipes
SAUSAGE EGG MUFFINS
This is a quick and easy morning or afternoon snack. I use the regular size muffin pans but fill them enough 1/3 full, but may adjust the amount of filling to suit your taste.
Provided by SMILEYBLAKE
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
- In a large bowl, combine eggs, chiles, onion, garlic powder, salt pepper and sausage; mix well. Spoon 1/4 cup of sausage mixture into each prepared muffin cup.
- Bake in preheated oven for 15 to 20 minutes, until egg has set and a toothpick inserted into each 'muffin' comes out clean.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 1.6 g, Cholesterol 198.9 mg, Fat 12.6 g, Fiber 0.2 g, Protein 8.7 g, SaturatedFat 4.3 g, Sodium 251.1 mg, Sugar 0.9 g
SAUSAGE EGG MUFFINS (4 INGREDIENTS!)
Easy meal prep sausage egg muffins make a delicious and protein-packed breakfast meal, made with just 4 simple ingredients and ready in less than 30 minutes.
Provided by Maya Krampf
Categories Breakfast
Time 28m
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (204 degrees C).
- In a large skillet over medium-high heat, cook the ground sausage, breaking apart with a wooden spoon, for 8-10 minutes, until browned.
- Meanwhile, line a muffin tin with 12 parchment muffin liners or silicone muffin liners.
- Arrange the ground sausage in the muffin cups. Sprinkle cheese on top.
- Whisk together the eggs, heavy cream, sea salt, and black pepper. Pour the egg mixture into the muffin cups over the sausage.
- Bake for 15-20 minutes, until the eggs are set.
Nutrition Facts : Calories 220 kcal, Carbohydrate 1.1 g, Protein 13.7 g, Fat 16.7 g, SaturatedFat 2.4 g, TransFat 0.1 g, Cholesterol 131.1 mg, Sodium 238.9 mg, Fiber 0.1 g, Sugar 0.8 g, UnsaturatedFat 2.4 g, ServingSize 1 serving
SAUSAGE AND SCALLION EGG MUFFINS
I made these sausage and scallion egg muffins for Better Connecticut during my Cook Once Meals All Week series! The best part of these egg muffins is you can use any of your favorite fillings. I love to use leftover sausage, zucchini, spinach, and tomatoes. These are great to freeze and just quickly microwave for your on-the-go breakfast. For those following the Paleo diet or are gluten free, these are the perfect recipe for you! Make a salad and enjoy for lunch or dinner!
Provided by Cindy Anschutz Barbieri
Categories Frittata
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Pulse sausage into small pieces a mini food processor, about 5 times.
- Whisk eggs in a large bowl; season with salt and pepper. Fold in sausage, fontina cheese, scallions, parsley, basil, oregano, garlic powder, and red pepper flakes.
- Fill lined muffin cups evenly with egg mixture.
- Bake in the preheated oven until golden brown, 15 to 17 minutes.
Nutrition Facts : Calories 108 calories, Carbohydrate 1 g, Cholesterol 194.7 mg, Fat 7.9 g, Fiber 0.2 g, Protein 8.3 g, SaturatedFat 3 g, Sodium 287.5 mg, Sugar 0.6 g
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