Make these dish Muffins at the start of the week and revel in hot on-the-go breakfasts all week long. Add your favorite fillings to make breakfast muffins your own.
egg muffins make the perfect breakfast muffin
BREAKFAST MUFFINS FOR BUSY MORNINGS
Mornings can get a little crazy at our house, especially when it’s an early school morning.
I love making a batch of these Scrambled Egg Muffins at the beginning of the week and enjoying them all week long.
EGG MUFFINS: ADD WHATEVER FILLINGS YOU WANT!
The great thing about these Scrambled Egg Breakfast Muffins is 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 would like.
I am including all the things that I added in my egg muffins, but you can adapt this recipe to whatever you want. My kids’ favorite: ham and cheese.
Also try our recipe : Shrimp Lettuce Wraps with Peanut Sauce #dietfood #healthyfood #keto
INGREDIENTS :
- 12 eggs
- 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 sharp cheddar cheese
- 1/2 cup baby spinach (finely shredded)
INSTRUCTIONS :
- 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 (such as these [silicone 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.
Read more our recipe : Chicken Caesar Pasta Salad #vegetarianfood #salad
Source : bit.ly/2DClwWP
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