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Scrambled Egg Breakfast Muffins in a muffin pan fresh from the oven

Scrambled Egg Breakfast Muffins Recipe

  • Author: Arlene Mobley - flour On My Face
  • Prep Time: 20 Minutes
  • Cook Time: 18 Minutes
  • Total Time: 38 minutes
  • Yield: 24 Muffins 1x
  • Category: Breakfast Recipes
  • Method: Baked
  • Cuisine: America

Description

Scrambled Egg Breakfast Muffins Recipe


Scale

Ingredients

  • 1 lb smoked kielbasa sausage or ground breakfast sausage
  • 12 large eggs
  • 1/3 cup frozen chopped spinach, thawed and drained well
  • 1/2 cup heavy cream or milk
  • 2 1/2 cups shredded cheese divided
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon garlic powder

Instructions

  1. Preheat the oven to 350 F. degrees.
  2. Line one or two muffin pans with parchment baking cupcake liners.
  3. If using smoked kielbasa sausage cube the sausage into small pieces and brown in a skillet. If using ground breakfast sausage brown in a skillet breaking it up into little pieces. Drain the sausage well on a paper towel. Set aside.
  4. In a large spouted mixing bowl or a 6 to 8 cup glass measuring bowl with a spout beat the eggs and spinach together. Next add the whipping cream or milk to the bowl along with 1 cup of the shredded cheese, the salt, the ground pepper, and the garlic powder. Using a fork whip the ingredients together until well combined.
  5. Place about one tablespoon of the cooked sausage into the bottom of each lined cupcake well.
  6. Carefully pour the egg mixture into each lined cupcake well only filling to 3/4th full to prevent the egg mixture from overflowing as they bake.
  7. Bake for 16 to 18 minutes or until the egg is set in the middle. Baking time will depend on how much you have filled each muffin cup.
  8. Do not over bake.
  9. Remove the baking pan from the oven and immediately top each muffin with 1 to 2 tablespoons of the remaining shredded cheese. Allow the cheese to melt and the muffins to cool before storing.
  10. Makes 20 to 24 Spinach Sausage Breakfast Muffins.


Nutrition

  • Serving Size: 1 Breakfast Muffin
  • Calories: 135
  • Fat: 9.9g
  • Saturated Fat: 4.6g
  • Trans Fat: 0.1g
  • Carbohydrates: 2.1g
  • Fiber: 0.1g
  • Protein: 9.2g

Keywords: Scrambled Egg Breakfast Muffins, Freezable Breakfast Muffins, Breakfast Muffins Recipes, Low Carb Breakfast Muffins

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