SCRAMBLED EGG BREAKFAST MUFFINS RECIPE

SCRAMBLED EGG BREAKFAST MUFFINS RECIPE

Make these Scrambled Egg Breakfast Muffins at the beginning of the week and enjoy hot on-the-go breakfasts all week long. Add your favorite fillings to make them your own.

Mornings can get a little crazy at our house, especially when it’s an early school morning.

I love making a batch of these Scrambled Egg Muffins at the beginning of the week and enjoying them all week long.

I like to stick them in the freezer after they have cooled (I just put them in a resealable gallon-sized bag) and then pull them out as needed for breakfast or even lunch!

ADD WHATEVER FILLINGS YOU WANT!

The great thing about these Scrambled Egg Breakfast Muffins is you can personalize them to your taste.

Don’t like meat? Leave the meat out. Don’t care for tomatoes? No need to add them. Love tomatoes? Then by all means, add as much as you would like.

I am including all the things that I added in my muffins, but you can adapt this recipe to whatever you want. My kids’ favorite: ham and cheese.

MAKE THESE EGG MUFFINS HEALTHY!

These egg muffins are actually included in our 30 Days of Healthy Eating Menu Plan – if you are wanting to help your family eat a little healthier, be sure to check it out! Each day includes breakfast, lunch, dinner, and snacks . . . it’s healthy eating made easy!

You could also save yourself some calories and cholesterol, by using egg whites instead of the whole egg including the yolk.

Add lots of vegetables. The best part about eggs and omelets is all the vegetables you can include with them. You can add any vegetables you have on hand.

I’ve even added carrots and cucumber to my Scrambled Egg Breakfast Muffins. Weird? Maybe. But they are a great way to get your vegetables in for the day, as well as for your kids.

COOK YOUR PROTEIN FIRST

If you add meat in your scrambled egg muffins, we recommend that you cook it before adding it to the egg mixture.

To save time, buy pre-cooked breakfast meats at the deli in your local grocery store. We have used pre-cooked turkey sausage, bacon, ham, and even steak.

It’s also important to cook your meat first so you can ensure it’s cooked all the way through. If you are cooking it with eggs and other ingredients, it makes it more difficult to see what is fully cooked and what isn’t.

HOW TO STORE EGG MUFFINS IN THE FRIDGE AND FREEZER

After you have made your egg muffins and let them cool down, you can store them in an air-right container in the fridge for up to 4-5 days.

You can also place them in a resealable gallon-sized bag or freezer-safe container for up to 60 days. To keep them as fresh as possible while in the freezer, some of our readers have recommend individually wrapping each muffin.

HOW TO REHEAT SCRAMBLED EGG MUFFINS

When you have removed your scrambled egg muffin from the fridge or freezer, just reheat until it’s warmed all the way through to the center of the muffin. Start with 30 seconds and then add on 10 second intervals until warm.

WHAT TO SERVE WITH YOUR SCRAMBLED EGG MUFFINS

Overnight Baked Caramel French Toast

French Toast Waffle Toast

Homemade French Toast Sticks

Macadamia Nut Pancakes

Six Sisters

Serves: 24 bites

SCRAMBLED EGG BREAKFAST MUFFINS RECIPE

Make a large batch of these muffins and have a healthy to-go breakfast at any time!

15 min Prep Time

20 min Cook Time

35 min Total Time

INGREDIENTS

• 12 eggs
• 1/2 teaspoon seasoned salt
• 2-3 Tablespoons onion (diced)
• 1 cup cooked ham, diced (could also use cooked bacon or cooked sausage)
• pepper to taste
• 1/4 teaspoon garlic powder
• 1/4 cup red bell pepper (diced)
• 1/4 cup fresh mushrooms (diced - I sauteed mine first)
• 1 cup shredded sharp cheddar cheese
• 1/2 cup baby spinach (finely shredded)

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Spray a 12-cup muffin pan with non-stick cooking spray (the better you spray, the less it will stick!) or use thick muffin liners (such as these [silicone liners).
3. In a large mixing bowl, beat eggs. Add in remaining ingredients and mix together.
4. Scoop 1/3 cup of mixture into each muffin liner. Bake for 20-25 minutes or until the center of the muffin is completely cooked.

Recipe Type: Breakfast

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