Muffin Monday: Scrambled Egg Muffins
Technically scrambled egg muffins these aren’t really muffins in the traditional sense but you do cook these scrambled egg muffins in a muffin tin so I am sharing them on Muffin Monday! The original recipe is from one of my favorite Beachbody cookbooks, the Fixate cookbook. I shared a few recipes from this cookbook before including the Beef Stew with Sweet Potatoes.
Scrambled Egg Muffins are very flexible and you can add whatever ingredients you’d like. If you’re not a fan of mushrooms and red peppers substitute chopped broccoli florets and shredded carrots. Or if you don’t like peppers add spinach and chopped mushrooms. You could even add a little chopped ham if you wanted a little more protein. They are also good with a little cheese added. The variations are endless! Top each egg muffin with a little salsa for an extra kick.
Scrambled Egg Muffins
12 large eggs
Salt and Pepper
1 cup chopped mushrooms
1 medium red pepper, finely chopped
2 scallions thinly sliced.
Heat your oven to 375 dress F. Lightly coat a twelve cup muffin tin with cooking spray. Place the eggs in a large bowl and whisk to blend. Season with salt and pepper if desired.
Add in your mushrooms, pepper and scallions and mix well. Evenly pour the egg mixture into the muffin cups. Bake for 15-20 minutes or until a toothpick inserted into the center of the cup comes out clean. Serve warm with a tablespoon of salsa.
I have frozen these egg muffins with good result. Take them out of the freezer and pop in the microwave for a quick breakfast or snack. Have you made egg muffins before? What is your favorite combination?
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