Simple Scrambled Egg Muffins
Simple Scrambled Egg Muffins to the rescue!
And rescue me they did. This time of year is always hectic for me. The hubby works crazy long hours, seven days a week. I’m still a sucker and make sure to pack his lunch on a daily basis. However, this time of year, it’s more than just a lunch.
Normally, I have to keep the refrigerator stocked with enough meals to get the two of us through the week. After all, the guy needs breakfast and lunch to get through a 12 hour shift. Am I right?!
Not to mention, I am WAY too cheap to pay for food from the cafeteria. I go to work to make money, not spend it!
Too further complicate things, we are on totally opposite schedule. He works nights, I work days. The last thing I want to do when he wakes at 4 in the afternoon is cook breakfast. So meal prep it is.
But meal prep could not be more easy now that I’ve found these Simple Scrambled Egg Muffins. Our mornings are seriously looking up. These egg muffins can be thrown together in a pinch (morning, noon, or night). Plus, they’re filled with all the goods to keep you feeling full and satisfied throughout the morning! That’s right, plenty of healthy fats, protein, and a touch of fiber!
As a weekly staple, I’ve been whipping up a double batch of Simple Scrambled Egg Muffins to get us through the week. I divide up the leftovers and place in the fridge for our meals ahead. Two for me and three for him. When we’re ready, all it takes is around 30 seconds in the microwave and we’ve got a nice warm breakfast. Let me tell you, that makes for a happy morning.
And mornings suck, so why not do our best to start off on the right foot?!
Want more recipes like these Simple Scrambled Egg Muffins? Subscribe to the SLN weekly for all the deets on our latest and tastiest recipes! Otherwise, make sure to grab the recipe for some Simple Scrambled Egg Muffins before you leave. If you decide to whip up these super cute egg muffins for breakfast this week, be sure to let me know by tagging a photo with#stephanieleenutrition on Instagram. I’d love to see what you all whip up. Happy eating, xo!
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
muffins
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- 1 cup bell pepper, diced
- 1 cup diced ham
- 1/2 cup onion, diced
- 10 cage-free eggs
- 1/3 cup milk of choice
- 1/2 teaspoon pink Himylayan salt
- 1/4 teaspoon red pepper flakes
- 2-3 tablespoons ghee or olive oil
- 1-2 tablespoons chived, minced
- 1/2 cup shredded, sharp cheddar cheese (optional)
Ingredients
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|
- Preheat oven to 375 degrees. Place a medium-sized pan over medium heat with 1 tablespoon ghee or olive oil. Saute bell pepper, ham, and onion for 3-5 minutes or until soft. Set vegetable mixture aside.
- In a large mixing bowl, combine eggs, milk, salt, and red pepper flakes. Whisk to combine.
- Prepare a muffin tin with muffin liners or grease well with ghee or olive oil. Fill each muffin cup with 2 tablespoons of vegetable mixture. Pour whisk eggs over the vegetables, leaving about 1/4" from the top of the muffin tin.
- Place in the oven and bake for 15 minutes. Remove from oven and top with chives and cheddar cheese (optional) if desired. Place back in the oven for 5 minutes, or until center is set and the edges start to brown.
