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Scrambled Egg Muffins

40mins

Appropriate for

Diets

Scrambled Egg Muffins

Ingredients

  • 8 eggs
  • cup rice milk
  • 1 tablespoon chopped chives
  • cup chopped green peppers
  • ¾ teaspoon Dijon mustard
  • ¼ teaspoon ground sage
  • 4 vegetarian sausage patties, browned, cooled and diced
  • - Vegetable Oil Spray

Directions

Prep
15mins
Cook
25mins
Total
40mins
  1. Pre-heat oven to 350 F
  2. In a large bowl, beat eggs. Add chives, green pepper, Dijon mustard, ground sage. Stir in vegetarian sausage and rice milk.

  3. Spoon by 1/3 cupful into greased muffin cups. Bake until a knife inserted in the center comes out clean, 20-25 minutes.

Freeze option: 

  1. Cool baked egg muffins. 

  2. Cover and place on waxed paper-lined baking sheets and freeze until firm. 

  3. Transfer to freezer container and place in freezer. 

  4. To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through.

Meal types

Nutritional information

  • Calories 79
  • Carbohydrates 2.3 g
  • Dietary Fiber 0.1 g
  • Protein 5.6 g
  • Fat 5.2 g
  • Saturated Fat 1.4 g
  • Sodium 152 mg
  • Potassium 90 mg
  • Calcium 32 mg
  • Phosphorus 77 mg