Sausage and Scallion Egg Muffins

Ingredients

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

  • Step 1

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

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  • 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.

  • Cook's Note:

    Use 1/2 pound breakfast sausage, cooked and crumbled, instead of sausage links if desired.

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