Thursday, June 18, 2009

Sausage and Egg 'Muffins'

Recipe Courtesy of Kittencal

To save time you can make the egg mixture up the night before and refrigerate just spoon into the muffin cups and bake in the morning!

Add in some cooked finely cubed potatoes or whatever you like, these may also be baked in jumbo muffin tins for a slightly longer baking time

Servings 12


1/2 pound bulk pork sausage (mild or spicy)

3 garlic cloves, minced

12 large eggs

1/2 medium onion, finely chopped (about 1/2 cup or 1 large green onion, finely chopped)

1/3 cup chopped green bell pepper

1/2 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper, or to taste

1/2 cup shredded cheddar cheese


Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Generously grease 12 regular-size muffin cups.

In a skillet cook the sausage meat with garlic until browned; drain fat.

In a large bowl whisk the eggs, then add in onion, bell pepper, salt and black pepper.

Stir in the cooked sausage and shredded cheese.

Spoon about 1/3 cup of the egg/sausage mixture into each greased muffin tin.

Bake for about 22-25 minutes or until just set.


  1. Hi Lucy, this looks like a serious addition to our brunch buffet for Dad on Sunday. Thanks, s

  2. Those could simply brighten my breakfast time!
    New is something unforgettable.

  3. And would love to read some entries about Italian wine food paring!