It is hard to believe that it is October already. The kids have been back in school about a month and are no longer jumping out of bed eager to get to school. It’s getting more and more difficult to get them ready in the morning early enough to have a nutritious breakfast. That means it’s time to break out my grab-n-go breakfast recipes.
Over the years I have collected recipes that can be made up on the weekend and packages up for a quick grab before running out the door for work or school. One of my favorites is a Scrambled Egg Muffin.
I’ve been making these muffins for about 10 years. I think I first found a recipe for them while I was on the South Beach diet. The original recipe is lost and I mostly make them from memory now. I’m not even sure how close this recipe is to the original.
What I like about them (besides the fact they are delicious) is that they fall in the grab-n-go breakfast list. I make up a batch on the weekend and they can be eaten on the go when time gets tight in the morning.
Tip: I make these with Silicone Muffin Cups. The muffins slide right out of the silicone cups. I don’t recommend metal muffin pans or paper cupcake liners. I find the eggs stick.
Scrambled Egg Muffins
12 – 15 eggs (depending on the size of the muffin cups.)
1-2 cups shredded cheese, sharp cheddar or a blend of cheddar/Jack cheese
This mornings ingredients are simple. Eggs, Cheese, tops of the green onions, fresh mushrooms, and basil.
3 green onions, diced
Garlic powder to taste
Fresh ground salt and black pepper to taste
Optional: chopped veggies such as blanched broccoli, red pepper, sautéed zucchini, sautéed mushrooms, etc.
- Preheat oven to 350 F. Spray a 12 cup Silicone Muffin Pan with non-stick spray or olive oil.
- In the bottom of the muffin cups layer diced meat or sautéed vegetables, the shredded cheese, and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients.
- Break eggs into large measuring bowl with pour spout, add basil, salt and pepper, and beat well. Pour egg mixture into each muffin cup until it is 3/4 full. Stir slightly with a fork.
- Bake 25-30 minutes until muffins have risen slightly browned and set. You can test to see if they are done by inserting a knife in the center of one muffin to see if it comes out clean. Be careful not to overcook the eggs or they will be rubbery.
- Let the muffins cool for 15-20 minutes before you store them in the refrigerator.
I package 2 – 3 muffins to a ziplock baggie and they’re ready to grab-n-go. The muffins will keep more than a week in the refrigerator. When you’re ready to eat them just microwave on high about 45 seconds to one minute to reheat.
My family really loves these. This version is vegetarian but their favorite muffins are made iwth sausage or baconThis is a great idea for breakfast for anyone who’s busy in the morning and wants something that can be made ahead and eaten on-the-go. These little breakfast treats are high in protein, gluten-free, and perfect to feed to kids.