Monday, August 24, 2009

Scrambled Egg Muffins **

Katie (Katiedid) from Taste of Home

½ pound bulk pork sausage
12 eggs
½ cup chopped onion
¼ cup chopped green pepper
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
½ cup shredded cheddar cheese

In a skillet, cook the sausage over medium heat until no longer pink; drain. In a bowl, beat the eggs. Add onion, green pepper, salt, pepper and garlic powder. Stir in sausage and cheese. Spoon by 1/3 cupfuls into greased muffin cups. Bake at 350° for 20-25 minutes or until a knife inserted near the center comes out clean. Yield: 1dozen.
Katie's Notes: I used bacon instead of the sausage (maybe 10 slices of center cut) and Mexican blend cheese.

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