In addition to all of the cookbooks I have and cooking magazines I subscribe to, I am also signed up for several food-related emails (shocking, I know!). Upon opening a recent food email, it led me down a rabbit-hole of links, which led me to the original recipe for these scrambled egg muffins. I liked most of the recipe, but decided to change a few things to suit our tastes a bit better. I wasn’t sure how these would turn out, and I was a little nervous, as I ended up filling 16 muffins-worth with the batter (that original recipe had only made 12, but I couldn’t fit the batter into 12 spots). Luckily, these turned out amazingly well! And because there were so many, I can safely say that they reheat well and even freeze well for eating later! Enjoy!
Scrambled Egg Muffins
Adapted from savorthis, Food52blog, Nov 2013
Makes 16 servings
8 oz lean ground pork
1/2 Tbsp breakfast sausage seasoning (I use Penzey’s)
1 Tbsp whipped butter, divided
1 cup red bell pepper, diced
1 Tbsp maple syrup
6 large eggs, divided
1 cup white whole wheat flour (I use Bob’s Red Mill Ivory Wheat Organic Flour)
1/2 cup cornmeal
1 tsp salt
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp freshly ground black pepper
1 cup fat free shredded cheddar
1 large roasted poblano chile, skins removed and diced
1 cup skim milk
1/4 cup unsweetened applesauce
1. Preheat oven to 400° F. Cook ground pork with sausage seasoning in a skillet until browned, then crumble and set aside.
2. Melt a 1/2 tablespoon of butter in the same skillet over medium heat, add red pepper and cook until brown. Remove and to bowl with sausage, set aside. Stir syrup into sausage/peppers.
3. Add a 1/2 tablespoon of butter to pan and scramble 4 of the eggs with salt/pepper to taste until just barely cooked through. Add to bowl with sausage and peppers.
4. Mix flour, cornmeal, salt, baking powder, baking soda, and black pepper. In another bowl, whisk milk, remaining 2 eggs, and 1/4 cup applesauce.
5. Stir dry and wet mixtures together then fold in cheese, sausage, bell pepper, eggs, and poblano chiles. Spray muffin tins (or use liners) and add batter. Bake about 15 minutes, or until a toothpick comes out clean.
**Note** These freeze and reheat well.
Total Fat: 2.7 g
Saturated Fat: 0.8 g
Polyunsaturated Fat: 0.4 g
Monounsaturated Fat: 0.7 g
Cholesterol: 71.0 mg
Sodium: 298.2 mg
Potassium: 117.2 mg
Total Carbohydrate: 13.1 g
Dietary Fiber: 2.7 g
Sugars: 2.2 g
Protein: 8.3 g