Breakfast for Busy Mornings

Here is a great way to make sure tummies are warm and full of good protein as your gang heads out the door. We love these because you can customize the recipe to what your family prefers. You can even make an assortment of versions so you are not eating the same thing every day!

They are easy to make ahead and keep in the fridge or freezer to pop into the microwave on busy mornings.

Scrambled Egg Breakfast Muffins
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Course: Breakfast
Cuisine: low carb
Keyword: scrambled eggs
Servings: 12 Muffins
Ingredients
  • 1 Cup Ham or sausage or bacon
  • 1/2 Cup Spinach
  • 1/4 tsp. Garlic
  • 1/4 Cup Diced fresh mushrooms
  • 2 T Onions
  • 1/4 cup Red bell pepper
  • 12 Eggs
  • Sea salt and pepper to taste
Instructions
  1. Preheat oven to 350 degrees.

  2. Spray a 12 cup muffin pan with non stick spray, and/or use muffin cup liners.

  3. In a large mixing bowl, beat eggs. Add in the remaining ingredients and mix together.

  4. Scoop 1/3 cup of mixture into each muffin cup or liner. Bake for 20-25 min. or until center of muffin is cooked through.

Recipe Notes

Can be stored in fridge in air tight container for up to 4-5 days or place individually wrapped in a freezer safe container for up to 60 days. Just reheat for about 30 seconds up to 10 second intervals until heated through.

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