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5 Frigdes Farm

Scrambled Egg Muffins

These scrambled egg muffins are a hearty, fun treat for your next brunch. So easy even your kids could make them for you for Mother's Day.

This recipe is based on the Scrambled Egg Muffins recipe found on I like to add extra veggies like tomatoes or colored bell peppers. Store in the fridge and re-heat for a quick breakfast in the morning.

Plan Do Eat


  • ½ pound bulk pork sausage (great with the Rock River Ranches bison sausage - pre-cooked links makes it even easier!)
  • 12 eggs
  • ½ cup chopped onion
  • ½ cup chopped bell pepper (green, red, yellow, or orange)
  • ½ cup chopped tomatoes (or quartered cherry tomatoes)
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • ½ cup shredded Cheddar cheese (or your favorite cheese)
  • OPTIONAL: fresh herbs


  1. Preheat oven to 350°F. Lightly grease 12 muffin cups, or line with paper muffin liners.
  2. If using raw sausage, heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink (10-15 minutes). Drain.
  3. Beat eggs in a large bowl. Stir in veggies, salt, pepper, and garlic powder. Mix in sausage and Cheddar cheese. Spoon by 1/3 cupfuls into muffin cups.
  4. Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.

Makes 12 muffins.

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Wheat Ridge, CO  80033
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