Scrambled Egg Breakfast Muffins
These scrambled egg breakfast muffins - full of protein and vegetables - are a perfect make-ahead recipe for busy weeks
Serving12 muffins
Ingredients
- 12 large eggs
- ½ teaspoon seasoned salt
- 3 Tablespoon onion, diced
- 1 cup ham, cooked and diced
- pepper, to taste
- ¼ teaspoon garlic powder
- ¼ red pepper, diced
- ¼ cup fresh mushrooms, diced and sauteed
- 1 cup sharp cheddar cheese, shredded
- ½ cup baby spinach leaves, finely shredded
Equipment
Instructions
- Preheat oven to 350℉.
- Spray a 12-cup muffin pan with non-stick cooking spray (the heavier 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 ⅓ cup of mixture into each muffin liner.
- Bake for 20-25 minutes or until the center of the muffin is completely cooked.
Notes
- 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.
- Removed your scrambled egg muffin from the fridge or freezer. 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.
Nutrition
Calories: 141 kcal · Carbohydrates: 1 g · Protein: 11 g · Fat: 10 g · Saturated Fat: 4 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 0.02 g · Cholesterol: 203 mg · Sodium: 369 mg · Potassium: 133 mg · Fiber: 0.1 g · Sugar: 0.5 g · Vitamin A: 559 IU · Vitamin C: 4 mg · Calcium: 98 mg · Iron: 1 mg