Loaded Scrambled Egg To-Go Breakfast Muffins

scrambled egg to go muffins

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

  • Servings: 12 muffins
  • Difficulty: easy
  • Print

Ingredients

  • 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

Directions

  1. Pre-heat the oven to 350 degrees F and grease your muffin tins.
  2. In a large bowl, crack all your eggs and scramble them. Pour egg mixture into muffin tins until each well is about half full.
  3. 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.
  4. 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.
  5. 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.

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