Lately, I've been craving eggs. And since they're full of healthy protein and nutrients, I'm happy to indulge my craving :)
I like to wake up at the last minute possible and rarely have time to scramble eggs in the morning. So instead, I've been whipping up a batch of Scrambled Egg Muffins during Sunday food prep so I can enjoy delicious egg muffins for breakfast in a matter of seconds!
You can customize the muffins to your tastes. I included one of my favorite combos below but these also taste great with turkey bacon, spinach, salsa, etc. Use your imagination!
Scrambled Egg Muffins
8-10 large eggs
1/4 cup skim milk
1/4 cup finely diced onion
1 cup finely diced red bell pepper
3oz finely diced ham
Handful of cilantro, chopped
Salt & Pepper to taste
1/2 cup reduced-fat Mexican blend shredded cheese
Preheat oven to 350 degrees. Use non-fat cooking spray or butter to grease a standard-size muffin tin. Set aside.
In a large bowl, combine 8 eggs, milk, onion, pepper, ham, cilantro and salt and pepper. If you prefer egg-ier muffins, add in the additional two eggs. Mix until well combined.
Using a small soup ladle, scoop the egg mixture into the muffin tin, filling each muffin about 5/6 of the way full. Sprinkle each muffin with a bit of shredded cheese.
Bake uncovered for 25-30 minutes or until eggs are set and a knife inserted comes out clean. Store muffins in the refrigerator for up to two days or freeze and defrost as needed.
Note: You can also bake the egg mixture in a 9x9 pan for easier cleanup.
Tell me: What would you mix into scrambled egg muffins?