Author Notes
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, tomatoes handy.
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!
Don’t you just love my Zak Design platter!
I had 3 leftover cooked sausages (2 sweet and 1 hot) to make these yummy egg muffins. If you need to cook up sausage buy the breakfast sausage and sauté up and drain any fat. —Cindy Anschutz
Ingredients
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12
Large eggs
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1 teaspoon
Sea salt
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1/2 teaspoon
Freshly ground pepper
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3
Cooked sausage, or 1/2 pound of breakfast sausage
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2-3
Scallions, chopped
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1 teaspoon
Dried parsley
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1 teaspoon
Dried basil
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1/2 teaspoon
Dried oregano
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1/2 teaspoon
Garlic powder
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1/4 teaspoon
Red pepper flakes, optional
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1/2 cup
melting cheese, optional
Directions
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Preheat oven to 350 degrees
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Prepare 12 muffin tins lined with paper.
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In a large bowl whisk your eggs then season with salt and pepper.
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In your mini food processor blend sausage (pulse about 5 times). Until small pieces.
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Add to eggs along with remaining ingredients.
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Divide mixture into 12 muffin tins. (depending on the size of your tins you can yield between 12-14 egg muffins.
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Bake for 15-17 minutes.
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