Scrambled Egg Muffin Cups Recipe

WOW! These are delicious! I used Jimmy Dean's Sausage Skillet package which has peppers, potatoes, onions, and sausage in it-found in the freezer section. Cook the skillet contents first before adding it to the eggs and only use a little more than half of the package. Also, I figured there would be enough seasoning in that that I wouldn't have to add the garlic powder,black pepper, and salt, but I was wrong. If You use the Skillet package, You should add the garlic powder and pepper, but no salt. Anyways, these are amazing if You follow the recipe exactly too! Who would have thought to bake eggs in cupcake liners. This recipe is a keeper! :)

I’m a short order cook who works breakfast shift and I was tired of eating the same scrambled eggs every day! I used bacon instead of sausage,mushroom instead of onion and added more pepper than the recipe calls for. I also mixed the bacon ,cheese and mushroom together and spooned into the bottom of the pan first and then poured the egg and spice mixture over and covered with some extra cheese. I went for a cook time right in the middle of 22 minutes. They turned out perfect. Just grease the pan liberally and you shouldn’t have any issues. The freeze beautifully! Will definitely use this recipe often!

This was tasty. I used Parchment paper liners. Also I put the onions, red pepper, sausage and cheese in the muffin cups evenly distributed. I beat the eggs with the salt, pepper and garlic powder in a bowl with a pour spout. Then I poured the eggs over the other ingredients. I think it made a more even distribution of the filling. Also, I only needed 10 eggs when I did it this way. Nothing stuck to the pan or the liners.

So delicious! I added all the vegetables to sautee with the pork breakfast sausage and added bacon pieces, fresh spinach, tomatoes, mushrooms, onions and red/ yellow bell peppers. So flavorful!

I did use this as a springboard. Also, to make things easier (for me), I distributed the cheese, meat, onions, and seasonings between the muffin cups, then scrambled one egg at a time and pouring it over the goodies, then gently stirring in the muffin cup. That way, I didn't have to worry about measuring the "slippery" scrambled eggs! My mods this time involved using some Andouille (smoked) sausage that I had on hand, shredded Mexican blend cheese, green onions (both the white & the green parts). Used a silicone muffin pan & Pam avocado oil spray. The silicone pan makes it easier to remove the "muffin egg".

Made these with green, yellow, red and orange bell peppers. Also added cajun seasoning. Baked half in a regular muffin tin with paper liners and half in a "jumbo" tin with cooking oil spray. The first batch stuck to the paper liners, second batch popped right out of the pan. The jumbo size are perfect to add to an english muffin for a handy on the go breakfast.

easy, fast. I made this and subbed in more veg for the meat. it turned out great and will be my go to for the foreseeable future for quick breakfast on the go. I used a muffin tin with parchment paper liners. subbed in veg = mushrooms, yellow pepper, broccoli (minced super tiny).

I make these all the time, make them on Sunday for my work week breakfast. I purchased the silicone cup cake liners and they work excellent for these...super easy clean up!

I put a tray of water in the oven then my cupcake tin in that. This prevented eggs sticking to the sides and bottom. I also added fresh spinach and feta cheese and bacon only. Sooooo good!

Family loves these—my 16-yr-old requests them. Make a batch on the weekend and quick, healthy breakfast for weekday mornings. I use green onion, chopped spinach and alternate bacon or turkey sausage and a tsp Kosher salt. Also add a few tablespoons of heavy cream (add milk if you don’t have cream). Spray the pan a LOT—mine stuck the first time.

This is delicious! I substituted the sausage for bacon. I took the advice from another review, and I placed veggies, bacon & cheese in each cup. Then I poured the egg mixture into each cup.

I got lucky and found bison breakfast sausage crumbles at the store! Also, did this with plant-based 'sausage' crumbles. Otherwise, made it as directed, and both bison and plant-based worked out well. Microwaving thawed leftovers worked out better than reheating on a skillet (on the road), but re-baking at 350F for ~8 minutes for 2-3 (after they were thawed) was the best result.

I made it with my daughter — so fun!

So good and so easy to clean up after.

These are scrumptious and so easy to make!! They will become a regular part of the rotation. Easy to customize with whatever you have on hand.

I've made this several times. Great for quick breakfast and gatherings. Very easy to make. You can change the cheese to a Mexican blend too

The flavor of these egg muffins was great. I did as others suggested and increased the spices (almost doubled) and used hot Italian sausage. Didn't use cupcake liners as some said they stuck. Now I am having a terrible time getting my muffin pans clean. Soaked all day and still a mess. I saw online I could soak in hot water with dryer sheets and it would soften. If it doesn't work I'll have to throw the tins away. And yes I sprayed them very liberally and carefully. So probably won't make again, even though they were very good.

Had to stop myself from eating the whole thing.

We changed the onion to green and split them with our preferences. My husband had mushrooms and sausage and I had bacon. No peppers. Letting them cool and looking forward to tomorrow morning!

Love this recipe i make a batch every Sunday! Family loves them as a grab and go breakfast before school or work