We all know that breakfast is the most important meal of the day- especially true if you are embarking on a full day of drinking and sunshine, as I was on Saturday (Steeplechase)! To prepare myself and friends for the day ahead, I got up extra early to make something that would be easy for us to grab and go, no utensils or plates required.

My sister passed this recipe along to me several years ago and over time it has become my hubby’s standard weekday breakfast. I make a batch on Sunday, and then each morning he grabs a couple from the fridge, pops them in the microwave for a few seconds and he’s out the door, eating them as he goes!
The original recipe is as follows:


Scrambled Egg Muffins

Yield: 14-16


1 lb pork sausage
16 eggs
1/2 cup chopped onion
1/3 cup chopped green pepper
1 tsp garlic salt
1 tsp pepper
1 cup shredded cheddar cheese


In a skillet, brown the sausage; drain. In a bowl, beat the eggs. Add onion, green pepper, garlic salt, and pepper. Stir in cheese and sausage. Spoon by 1/3 cupfuls into greased muffin cups. Bake at 350 degrees for 20-25 minutes or until a knife inserted in the middle comes out clean.

Now I’ll let you in on a little secret. I never follow the recipe exactly, I just use it as a guide. Here are a few of my changes/variations:

  • To make them a bit healthier, I use only about 1/2 lb of sausage
  • Typically instead of all whole eggs, use 8 egg whites and only 8 whole eggs
  • Instead of regular cheddar, I usually use sharp cheddar for added flavor. However, there are times when I don’t have either of those, so mozzarella or 3-cheese blend are substituted
  • Most of the time sauteed spinach is added to pack in extra nutrients
  • Every now and then I’ll add a few sprinkles of crushed red pepper to give them a kick

There are so many modifications you could make to suit your personal taste- use ham instead of sausage (or even leave out the meat altogether), sub red peppers for the green, fancy them up by using goat cheese…the possibilities are endless. The ones pictured above have bacon, caramelized red & white onion, red pepper flakes, spinach, green pepper and sharp cheddar cheese.

If you give these a shot, report back and let me know how you made them your own!

17 Responses to “Breakfast of Champions: Egg Muffins”

  1. 1

    Erin — May 11, 2009 @ 11:33 am

    I make these every now & then too! They're also good with feta cheese. Your variation with carmalized onion sounds good too! Unfortunately when I make these, I'm the only one who eats them, so I don't make more than 6 at a time!

  2. 2

    tha — May 11, 2009 @ 9:40 pm

    My mom has a recipe similar to yours, love these and they are so easy to put together!

  3. 3

    sarah, simply cooked — December 4, 2010 @ 6:13 pm

    I think this is such a clever idea! I linked to it in my weekend links round-up. Thanks!

    • Beth replied: — December 4th, 2010 @ 9:54 pm

      Thanks Sarah! My husband loves these and even though he eats a couple every week day, amazingly never tires of them!

  4. 4

    Chris Chamberlain — June 26, 2011 @ 9:36 am

    We made these for breakfast this morning. Thanks for the great idea and an easy meal!

  5. 5

    Mechelle Gilles — November 1, 2011 @ 7:18 pm

    This weekend I tried something new and it has now become my favorite! I added cooked shredded country ham, sauteed red and yellow peppers, sauteed onions, and shredded Kerigold Dubliner cheese (compliments of the coupon from the Nashville Food Forum swag bag). Brings back memories of holiday breakfasts at Mama and Daddy’s.

    • Beth replied: — November 1st, 2011 @ 9:55 pm

      Oh, what a good idea! and I have some country ham in the fridge. Guess I’ll test it out with my batch this weekend :-)

  6. 6

    Andrea — January 4, 2012 @ 10:58 am

    These are amazing… I have tried a similar recipe but I used shredded potatoes to line the muffin tins let them brown in the oven for about 25 minutes with salt and pepper and then fill them up with the egg mixture.. or even layer shredded potatoes sausage/bacon/ or ham and then veggies and then just crack an egg in and cook so the yolk is still runny when done. so many variations, all healthy and delicious!!

  7. 7

    Rachel Rabalais — May 23, 2012 @ 10:30 am

    I am going to make these for camping this weekend. Perfect!

  8. 8

    Lucia — November 5, 2012 @ 7:17 pm

    Awesome! I will try making these for the kiddos after reading Green Eggs and Ham..Blend up some green vegies in the vitamix (turns to liquid) add it to the eggs…voila! Green Eggs packed with Veggies…they won’t even know it! (I hope)

    • Beth replied: — November 6th, 2012 @ 8:32 am

      Love that idea!

  9. 9

    Judy T — November 5, 2012 @ 7:22 pm

    Would these muffins freeze okay? Or do you make them fresh each day? They sound easy and delicious:)

    • Beth replied: — November 6th, 2012 @ 8:32 am

      Hi Judy, I have never frozen these before, so I really can’t say. I typically make a batch on Sunday afternoon or evening and then we keep them in the fridge and just heat up throughout the week.

  10. 10

    Annabelle — November 6, 2012 @ 5:52 am

    Did you use those silicone muffin cups? Just wondering how you got those cute lines around the outside of the egg muffin. Great idea either way.

    • Beth replied: — November 6th, 2012 @ 8:31 am

      Yes, I used silicone muffin cups! They pop right out, so easy clean up!

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