These sausage and egg muffins are a quick and easy morning or afternoon snack. I use standard muffin pans and fill them 1⁄3 full, but you can adjust the amount of filling to suit your taste.
Ingredients
- 0.5 pounds ground pork sausage
- 12 large eggs , beaten
- 1 small onion , chopped
- 0.5 cans chopped green chile peppers , 4 ounce
- 1 teaspoon garlic powder
- salt and pepper to taste
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup muffin tin.
-
2
Cook sausage in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain.
-
3
Combine eggs, onion, and chile peppers in a large bowl. Add sausage, salt, and pepper; mix until well combined. Spoon 1/4 cup sausage mixture into each of the prepared muffin cups.
-
4
Bake in the preheated oven until eggs are set and a toothpick inserted into the center comes out clean, 15 to 20 minutes.
Nutrition Facts
Per serving
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