Scrambled Egg Muffins (6 servings) 1/2 pound bulk pork sausage 12 large eggs 1/3 cup chopped onion 1/4 cup chopped bell pepper 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 3/4 cup shredded Cheddar cheese This recipe was submitted with the name "Scrambled Egg Muffins", but a more descriptive name would probably be "Sausage, Egg & Cheese Muffin Frittatas". For a hassle-free morning meal, consider browning the sausage at night. Then in the morning, just mix everything together and bake it up. Use a generous amount of butter or cooking spray to coat your muffin cups so the savory muffins pop easily from the pan. All in all, I really enjoyed this breakfast and I'm anxious to make it again. (This recipe was submitted in 2002. It was tested and photographed in August 2014.) How To Make Scrambled Egg Muffins Brown the sausage and drain. Beat the eggs. Add onion, peppers, salt, pepper and garlic powder. Stir in sausage and cheese. Spoon by 1/3 cupfuls into greased muffin tins. Bake at 350 degrees for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Two muffins make a nice serving size. Note From Recipe Submitter: A nice variation that my friend Amy does: brown the sausage WITH the peppers and onions. Skip the salt. Instead of garlic powder, use fresh garlic (about 3 small cloves - pressed). Also See: Another version of Scrambled Egg Muffins This is a great breakfast for groups since everything is made in the same muffin tin and all servings are hot and ready at the same time. Mr Breakfast would like to thank The Boss for this recipe. Recipe number 187. Submitted 5/5/2002.