Best 4 Sausage And Scallion Egg Muffins Recipes
Craving a delectable breakfast or brunch dish that combines savory flavors with a fluffy texture? Look no further than these Sausage and Scallion Egg Muffins! These individual muffins are not only delicious but also packed with protein and nutrients, making them a perfect start to your day. Dive into the culinary adventure as we explore the step-by-step instructions for two enticing recipes: the classic Sausage and Scallion Egg Muffins and the vegetarian-friendly Spinach and Feta Egg Muffins. Both recipes promise a symphony of flavors and textures that will tantalize your taste buds. Let's get cooking!
Here are our top 4 tried and tested recipes!
SAUSAGE EGG MUFFINS
This is a quick and easy morning or afternoon snack. I use the regular size muffin pans but fill them enough 1/3 full, but may adjust the amount of filling to suit your taste.
Provided by SMILEYBLAKE
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
- In a large bowl, combine eggs, chiles, onion, garlic powder, salt pepper and sausage; mix well. Spoon 1/4 cup of sausage mixture into each prepared muffin cup.
- Bake in preheated oven for 15 to 20 minutes, until egg has set and a toothpick inserted into each 'muffin' comes out clean.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 1.6 g, Cholesterol 198.9 mg, Fat 12.6 g, Fiber 0.2 g, Protein 8.7 g, SaturatedFat 4.3 g, Sodium 251.1 mg, Sugar 0.9 g
SAUSAGE EGG MUFFINS (4 INGREDIENTS!)
Easy meal prep sausage egg muffins make a delicious and protein-packed breakfast meal, made with just 4 simple ingredients and ready in less than 30 minutes.
Provided by Maya Krampf
Categories Breakfast
Time 28m
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (204 degrees C).
- In a large skillet over medium-high heat, cook the ground sausage, breaking apart with a wooden spoon, for 8-10 minutes, until browned.
- Meanwhile, line a muffin tin with 12 parchment muffin liners or silicone muffin liners.
- Arrange the ground sausage in the muffin cups. Sprinkle cheese on top.
- Whisk together the eggs, heavy cream, sea salt, and black pepper. Pour the egg mixture into the muffin cups over the sausage.
- Bake for 15-20 minutes, until the eggs are set.
Nutrition Facts : Calories 220 kcal, Carbohydrate 1.1 g, Protein 13.7 g, Fat 16.7 g, SaturatedFat 2.4 g, TransFat 0.1 g, Cholesterol 131.1 mg, Sodium 238.9 mg, Fiber 0.1 g, Sugar 0.8 g, UnsaturatedFat 2.4 g, ServingSize 1 serving
SAUSAGE AND SCALLION EGG MUFFINS
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, and tomatoes. 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!
Provided by Cindy Anschutz Barbieri
Categories Frittata
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Pulse sausage into small pieces a mini food processor, about 5 times.
- Whisk eggs in a large bowl; season with salt and pepper. Fold in sausage, fontina cheese, scallions, parsley, basil, oregano, garlic powder, and red pepper flakes.
- Fill lined muffin cups evenly with egg mixture.
- Bake in the preheated oven until golden brown, 15 to 17 minutes.
Nutrition Facts : Calories 108 calories, Carbohydrate 1 g, Cholesterol 194.7 mg, Fat 7.9 g, Fiber 0.2 g, Protein 8.3 g, SaturatedFat 3 g, Sodium 287.5 mg, Sugar 0.6 g
ENGLISH MUFFIN BREAKFAST CASSEROLE
This easy, make-ahead casserole makes creative use of classic breakfast ingredients like eggs, sausage, Cheddar cheese and English muffins. It's a perfect no-stress centerpiece for a special-occasion breakfast: Simply assemble the casserole the night before and pop it in the oven before breakfast. Just remember to make sure to toast the English muffins until they've dried out a bit, which will help them absorb the egg mixture. For a vegetarian version, use vegetarian sausage or omit it altogether.
Provided by Lidey Heuck
Categories breakfast, brunch, casseroles, main course
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Generously grease the bottom and sides of a 9-by-13-inch baking dish with butter. Heat the oven to 350 degrees.
- Cut the English muffins into 1-inch cubes. (Do not halve them horizontally as you would normally for the toaster.) Place the cubes on a sheet pan and bake until lightly toasted, 12 to 15 minutes.
- Meanwhile, heat the olive oil in a medium or large skillet over medium-high. Add the sausage and scallions, a pinch of salt and a pinch of pepper and cook, breaking up the sausage with a wooden spoon, until the sausage is evenly browned, 4 to 6 minutes. Transfer to a paper towel-lined plate.
- Meanwhile, add the eggs, milk, 1 teaspoon salt and 1/2 teaspoon pepper to large bowl; whisk to combine.
- To assemble, sprinkle half of the sausage, then half of the cheese onto the bottom of the baking dish. Add the English muffin cubes on top in one even layer. Carefully pour the egg mixture into the pan, pressing down lightly to make sure all the bread is moistened. Top with remaining sausage and cheese. Wrap well and refrigerate for at least 1 hour up to overnight.
- Heat the oven to 350 degrees. Bake the casserole until puffed and cooked through, about 40 minutes. (It may need a few more minutes, if your casserole has been in the refrigerator overnight.) Cool for 10 minutes, then cut into squares and serve.
Tips:
- Muffin Pan: Use a standard 12-cup muffin pan for this recipe. If you don't have one, you can also use a 6-cup muffin pan and double the recipe.
- Muffin Liners: You can use paper muffin liners or grease the muffin pan with cooking spray to prevent the muffins from sticking.
- Sausage: You can use any type of sausage you like, such as pork, turkey, or chicken sausage. Be sure to cook the sausage thoroughly before adding it to the muffin batter.
- Scallions: Use fresh scallions for the best flavor. Chop them finely before adding them to the muffin batter.
- Cheese: You can use any type of cheese you like, such as cheddar, mozzarella, or Parmesan cheese. Shred the cheese before adding it to the muffin batter.
- Eggs: Use large eggs for this recipe. Beat them until they are light and fluffy before adding them to the muffin batter.
- Milk: You can use whole milk, low-fat milk, or almond milk in this recipe.
- Baking Time: Bake the muffins at 375°F for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Conclusion:
Sausage and scallion egg muffins are a delicious and easy-to-make breakfast or brunch option. They are perfect for meal prepping and can be enjoyed hot or cold. With their savory flavor and fluffy texture, these muffins are sure to be a hit with everyone who tries them!
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