Who here is constantly rushing out the door in the morning with no time to make a proper nutritious breakfast? 🙋🏻 Yeah, we know the feeling. Well, my boyfriend does because he has early morning class and is constantly starving. (I used to struggle with this too until I started intermittent fasting, but I still love these little egg cuties so lets pretend I’m still struggling too).
So we started brainstorming. What foods are easy to grab and go that we could prep on a Sunday while also still being nutritious and delicious? Muffins are easy on the go, but not the best when you’re trying to stay away from wheat/grains. Eggs, on the other hand, are our favorite nutritious and delicious breakfast food, but things get a little messy when you try to grab an over easy egg with your hands. Yolk everywhere.
But what if you could combine the two?! Thus came my brainchild of a scrambled egg muffin. Ta-dah! Imagine everything you love about an omelette or a scramble, but packed in a convenient grab-and-go muffin. Genius!!! Not to mention eggs are also a cheap and easy source of protein, Omega-3 fatty acids, antioxidants, and loads of vitamins and minerals. All that just from a simple little egg. Amazing.
So if you struggle for time in the morning, or just really love eggs / convenient healthy food, these babies are perfect for you. Just a little food prep and you’ve got breakfast for the rest of the week! Sounds like a good deal to me. Happy breakfast-ing, my foodies.
Loaded Scrambled Egg To-Go Breakfast Muffins
- 12 free range organic eggs
- ½ cup chopped kale
- ¼ cup diced tomato
- ¼ cup diced mushrooms
- ¼ cup diced red pepper
- ¼ cup diced red onion
- ¼ cup diced meat of choice (I use chicken sausage, bacon, or ham)
- 1 Tbsp diced jalapeno pepper
- Coconut oil spray to grease muffin tin
- Possible toppings: Salsa, Avocado, Green Onion
- Pre-heat the oven to 350 degrees F and grease your muffin tins.
- In a large bowl, crack all your eggs and scramble them. Pour egg mixture into muffin tins until each well is about half full.
- Create whatever flavor combinations you like by adding the rest of the diced ingredients to each well whichever way you like. I like adding one type of meat and several veggies to each muffin.
- Once you’ve got all your toppings in each well, give each muffin a mix to incorporate the ingredients, then place in the oven. Bake for about 20 minutes, or until a toothpick comes out dry.
- Let your muffins cool and either top with whatever toppings you please or place in an airtight container in the fridge for up to 5 days.