Anyone else struggle with breakfast in the morning? Seriously, the last thing that I want to do is spend a lot of time cooking right when I wake up. I love to make these egg muffins the night before and then put them in the fridge so that all I have to do is pop them in the microwave and I have a hot breakfast ready to go!
The great thing about these muffins are that 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 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.
SCRAMBLED EGG BREAKFAST MUFFINS
Make a large batch of these muffins and have a healthy to-go breakfast at any time!
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 cheddar cheese (I use sharp)
1/2 cup baby spinach, finely shredded
Preheat oven to 350 degrees.
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.
In a large mixing bowl, beat eggs. Add in remaining ingredients and mix together.
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.