If you’ve got littles in your house, then back to school is always a rough transition. It always seems like breakfast is the worst thing to fit in between brushing hair, finding matching shoes, and getting out the door on time. Enter your savior: Scrambled Egg Muffins! These are great for a myriad of reasons. If you can flavor them right, it’s a great way to sneak in some veggies and nutrients without your kid even knowing. As a plus, you can make these on the weekend and serve them all week! They are great to warm up and eat in the car. They won’t stain if they happen to spill, and are really portable, which is a bonus. They’re super healthy, super delicious, and super easy to make. It’s a win-win situation for everyone involved! So, here’s what you need to make Scrambled Egg Muffins!
Breakfast: Scrambled Egg Muffins
- 1/2 lb pork sausage, bacon, cubed ham, or meat of choice
- 1 doz. eggs
- 1/2 onion, chopped
- 1/4 green pepper, chopped
- 1/2 tsp. salt
- 1/4 tsp. garlic powder
- 1/4 tsp. pepper
- 1/2 c. shredded cheddar cheese
Process: Start by heating your oven to 350F. Cook your chosen meat until no longer pink. In a large bowl, mix eggs until well beaten. Add veggies and seasonings and mix well. Spray a muffin tin, or use one like this, and put in about 1/3 cup of the mixture into each cup. Bake for about twenty minutes or until a toothpick comes out clean. Serve immediately. If you want to freeze them, allow them to cool first. Then wrap first in wax paper, then in plastic wrap, and put into resealable plastic freezer bags and freeze. To reheat, either microwave for 30-60 seconds or warm in the oven at 350F until warmed through.
And there you have it! A way to feed your tiny humans some good food in a flash. Happy Baking!