Scrambled Egg Breakfast Muffins Recipe is delicious, easy to make and freezer friendly. Stock the freezer with ready to serve breakfast muffins. Save time feeding the kids in the mornings. Low carb breakfast option.
Cook the sausage. Drain on a paper towel and set aside. beat the eggs and spinach together. Next add the whipping cream or milk to the bowl along with the shredded cheese, the salt, the ground pepper, and the garlic powder.
Place a tablespoon of the cooked sausage into the bottom of each lined cupcake well. Pour the egg mixture into each lined cupcake well only filling to ¾th full to prevent the egg mixture from overflowing as they bake.