Scrambled Egg Muffins

I was in the mood for something a little different for breakfast this morning. I could live off the eggs and bacon that I have on countless mornings. But this morning I realized that I haven’t been eating as many veggies as I need to. Plus it is my day off (yay!) so I had a little more time to devote to cooking. So while I was thinking up ways to add veggies to my beloved eggs, I thought of many options. Omelet . . . frittata . . . and then I came to scrambled egg muffins. I love anything in muffin form!

I have to admit that I was crossing my fingers with this recipe. I was afraid that it would be a massive fail and I would have to come up with a backup recipe. (French toast, anyone??)

When these came out of the oven, they didn’t all look perfect. One of them fell a little bit and a few of them ran over the tins a little bit.

But never fear: this is a great recipe that is cheesy, full of veggies, and full of flavor. Feel free to experiment with other veggies. I did create a recipe that only makes four muffins. I did this because I am the only one who eats eggs in this house and 12 muffins seemed a bit much. Also a full batch of muffins would have pretty much wiped out my egg supply. And I was not ready for that. 🙂 Feel free to triple the recipe if you want to make a full batch.

Scrambled Egg Muffins (makes 4 muffins)

2 eggs
2 egg whites
3 slices all natural bacon, cooked and crumbled into tiny pieces
2 oz. cheese of your choice (I used American)
1/8 c. red pepper, finely chopped
1/8 c. onion, chopped
1/4 c. chopped fresh spinach
1/8 tsp. black pepper
1/8 tsp. salt
1/8 tsp. garlic powder
several dashes of hot sauce (optional) <— like I could have an egg dish without hot sauce 😉

Beat eggs and egg whites. Mix in veggies, spices, cooked bacon, and cheese. Pour evenly into four muffin tins. Make sure the muffin tins are well greased or they will stick. Bake for 18-22 minutes or until no longer runny. Be very careful not to overbake! Enjoy.

And here is a little kitchen tip from me to you: if you aren’t using all 12 of the muffins tins, fill the tins that you are not using with water. This will prevent the empty tins from burning. It works so well!

This morning, I had two of the muffins with a piece of buttered toast.

Great breakfast!

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9 responses to “Scrambled Egg Muffins

  1. Your egg muffins look delicious and so colorful!! I would devour them!!

  2. I love your tip on filling the unused muffin cups with water! Thanks! 🙂 Your muffins look divine. 🙂

  3. What a great twist to a yummy breakfast! I’m adding that to my recipe book!

  4. Egg muffins are such a neat idea! Thanks for the recipe! 😀

  5. wow! such a good idea!!!!!!!!!!! you are no longer a pretend cook, my friend….these look DELISH!

  6. Very creative! Good way to eat veggies 🙂 Thanks for the tip about the water in the empty cups. That’s a great idea!

  7. Yum! Bacon, eggs, and cheese in muffin form!? Those look great 🙂 Love it!

  8. Love eggy muffins! Especially for an easy breakfast sandwich, so easy to stuff it full of goodies 🙂

  9. Pingback: Tuna Casserole |

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