PREP TIME: 15 MINS | COOK TIME: 20 MINS | TOTAL TIME: 35 MINS | SERVES: 12 muffins
I am a morning person. I love making breakfast, and I never leave the house without drinking my coffee and eating my breakfast. I particularly enjoy a nutritious breakfast to rev up my day.
These muffins are small in size, but they are chock full of incredible benefits of eggs and vegetables! My kind of breakfast! You can make these with or without the veggies. Or replace the veggies with something else if desired. Feel free to customize this simple recipe to your heart’s desire!
Make your breakfast easy and quick with these delicious scrambled egg breakfast muffins. These are perfect for hectic mornings. Grab a piece or two from the fridge and eat. Or quickly reheat before eating. My kids also love these tasty muffins for their after-school snacks, even midnight snacks!
INGREDIENTS :
- 1 c. ham cooked and diced
- 12 large eggs
- 3 tbsp onion, diced
- 1/4 red pepper. diced
- 1/4 tsp garlic powder
- 1/4 c. fresh mushrooms, diced and sauteed
- 1/2 tsp seasoned salt
- 1/2 c. Baby spinach leaves. finely shredded
- 1 c. sharp cheddar cheese, shredded
- to taste pepper
DIRECTIONS :
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Using non-stick cooking spray, generously grease a 12-cup muffin pan. You can use thick muffin liners.
Step 3: Whisk the eggs in a large mixing bowl. Then, add the rest of the ingredients (cooked ham, onion, red pepper, garlic powder, diced mushrooms, baby spinach leaves, cheese, seasoned salt, and pepper) and beat well until blended.
Step 4: Into each muffin liner, scoop about 1/3 c. Of the mixture. Repeat until all muffin liners are filled.
Step 5: Place in the preheated oven and bake for about 20 to 25 minutes or until the middle of the muffin is cooked through.
Note:
- Swap ham with cooked bacon or sausage.
Nutrition Facts:
Calories: 141 kcal · Carbohydrates: 1 g · Protein: 11 g · Fat: 10 g · Saturated Fat: 4 g · Cholesterol: 203 mg · Sodium: 366 mg · Potassium: 134 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 559 IU · Vitamin C: 4 mg · Calcium: 97 mg · Iron: 1 mg
SCRAMBLED EGG BREAKFAST MUFFINS RECIPE
Ingredients
- 1 c. ham cooked and diced
- 12 large eggs
- 3 tbsp onion, diced
- 1/4 red pepper. diced
- 1/4 tsp garlic powder
- 1/4 c. fresh mushrooms, diced and sauteed
- 1/2 tsp seasoned salt
- 1/2 c. Baby spinach leaves. finely shredded
- 1 c. sharp cheddar cheese, shredded
- to taste pepper
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Using non-stick cooking spray, generously grease a 12-cup muffin pan. You can use thick muffin liners.
Step 3: Whisk the eggs in a large mixing bowl. Then, add the rest of the ingredients (cooked ham, onion, red pepper, garlic powder, diced mushrooms, baby spinach leaves, cheese, seasoned salt, and pepper) and beat well until blended.
Step 4: Into each muffin liner, scoop about 1/3 c. Of the mixture. Repeat until all muffin liners are filled.
Step 5: Place in the preheated oven and bake for about 20 to 25 minutes or until the middle of the muffin is cooked through.
