EGG MUFFINS: ADD WHATEVER FILLINGS YOU WANT!
The great thing about these Scrambled Egg Breakfast Muffins is you can personalize them to your taste.
Don’t like meat? Leave the meat out. Don’t like tomatoes? No need to add them. Love tomatoes? Then, by all means, add as much as you would like. I often add fresh chopped parsley from my garden too.
You can add whatever you like or have around the house to make this tasty quick on the go snack. Here I will be using pork sausages, by all means, add whatever you’re in the mood for. These are awesome with bacon bits. YUM!!
500g pork sausage
12 large eggs
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder or crushed garlic
1/2 cup chopped mushrooms (my kids don’t really like mushrooms so I only put them in half the batch)
1/2 cup cheddar cheese
1/2 cup feta
Brown sausages, drain, beat eggs, add onion, green pepper, salt, pepper, garlic and mushrooms. Stir in sausage and cheeses. Spoon by 1/3 cupfuls into a greased muffin pan. Bake at 180 deg Celsius for 20-25 min or until a knife inserted comes out clean.
If you were using mini muffin pan bake for 10 min or until a knife inserted comes out clean. Mini muffins are great for party snacks.
Things you may need:
- Wilton Recipe Right Non-Stick 6 Cup Jumbo Muffin Pan, Set of 2