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!

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 108 Calories

Ingredients

• 12 eggs
• ½ teaspoon garlic powder
• ½ teaspoon freshly ground black pepper
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• 1 teaspoon sea salt
• ¼ teaspoon red pepper flakes (Optional)
• 3 cooked sausages, sliced
• ½ cup shredded fontina cheese (Optional)
• 2 scallions, chopped, or more to taste

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.

Step 2

Pulse sausage into small pieces a mini food processor, about 5 times.

Step 3

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.

Step 4

Fill lined muffin cups evenly with egg mixture.

Step 5

Bake in the preheated oven until golden brown, 15 to 17 minutes.