Anyone else struggle with breakfast in the morning? Seriously, the
last thing that I want to do is spend a lot of time cooking right when I
wake up. I love to make these egg muffins the night before and then
put them in the fridge so that all I have to do is pop them in the
microwave and I have a hot breakfast ready to go!
The great thing about these muffins are that 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 like! I am including all the things that I added in my
muffins, but you can adapt this recipe to whatever you want. My kids’
favorite: ham and cheese.
Scrambled Egg Recipe
Make a large batch of these muffins and have a healthy to-go breakfast at any time!
Prep Time : 15 min
Cook Time : 20 min
Total Time : 35 min
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 cheddar cheese (I use sharp)
- 1/2 cup baby spinach, finely shredded
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