27 Mar SCRAMBLED EGG MUFFINS
SCRAMBLED EGG MUFFINS
Listen, I know it’s tough to get a healthy breakfast on the table during the work week. In the fast-paced world we now live in, we tend to grab the quickest thing we can shove in our mouths, and then off we go. The easiest (laziest) way, of course, is to reach for that processed box of cereal. But if you’ve been reading my blogs, you would know that cereal (yes, even the “healthy” kind) makes you fat. We need to get back to eating a real healthy breakfast, one that doesn’t come in a box. This recipe can be made on the weekend, and then popped into the microwave for 30 seconds to heat up during your busy work-week.
Preheat oven to 350 degrees.
1. Coat non-stick muffin tins with olive oil.
2. Beat 12 eggs and spoon into muffin tins, about 3/4 full.
3. Add veggies and whatever else you desire. I like to set up a do-it-yourself station so my family can choose what they want. Today they chose from Applegate organic turkey bacon, bell peppers, onions, broccoli, tomatoes, asparagus, spinach, and cheddar cheese.
4. Bake for about 20 minutes.
If you are eating them immediately, bake until the center is set.
If you are storing the egg muffins to reheat later, remove from the oven before the center is fully set. Cool in the tins before refrigerating. The scrambled egg muffins can be stored in the refrigerator up to 4 days. To reheat, warm in the microwave for 30 seconds.
Healthy, easy, and delicious!