Scrambled Egg Breakfast Muffins Recipe

Step 1

Preheat the oven to 350 F. degrees.

Step 2

Line one or two muffin pans with parchment baking cupcake liners.

Step 3

If using smoked kielbasa sausage cube the sausage into small pieces and brown in a skillet. If using ground breakfast sausage brown in a skillet breaking it up into little pieces. Drain the sausage well on a paper towel. Set aside.

Step 4

In a large spouted mixing bowl or a 6 to 8 cup glass measuring bowl with a spout beat the eggs and spinach together. Next add the whipping cream or milk to the bowl along with 1 cup of the shredded cheese, the salt, the ground pepper, and the garlic powder. Using a fork whip the ingredients together until well combined.

Step 5

Place about one tablespoon of the cooked sausage into the bottom of each lined cupcake well.

Step 6

Carefully pour the egg mixture into each lined cupcake well only filling to 3/4th full to prevent the egg mixture from overflowing as they bake.

Step 7

Bake for 16 to 18 minutes or until the egg is set in the middle. Baking time will depend on how much you have filled each muffin cup.

Step 8

Remove the baking pan from the oven and immediately top each muffin with 1 to 2 tablespoons of the remaining shredded cheese.

Step 9

Allow the cheese to melt and the muffins to cool before storing.

Step 10

Makes 20 to 24 Spinach Sausage Breakfast Muffins.